How to make
In boiling salted water cook the pasta according to the instructions on the package. Strain it through a colander. Put it in a bowl and pour 2-3 tbsp. of olive oil. Mix well and set it aside to cool.
Cut the eggplant into cubes. Season it with salt and leave it for 20 minutes, until it releases its bitter juice.
Dry the cubes with a kitchen towel. Fry the eggplant in heated oil, until it has nicely browned. Take it out and place it onto a napkin. Cut the cheese into cubes. Put it in the bowl of pasta.
Sprinkle with chopped fresh basil, season with a pinch of black pepper. Add a handful of olives. Homogenize the products well.
Refrigerate the bowl for an hour, then serve it as a light lunch or dinner with a glass of white wine!
Enjoy!
