Ingredients for 4 people:
- 320 grams of trenette
- 200 g fillet of bonito
- 250 grams of eggplant
- 1 handful of capers
- 1 handful of pitted black olives
- 4 tablespoons of extra virgin olive oil
- 4 sprigs of mint
Drained capers, rinse and set aside, wash the eggplant, cut into cubes, sprinkle with salt and put them to rest in a colander for about 20 minutes, rinse and dry spent time with paper towels. Heat a pan with a drizzle of extra virgin olive oil, pour the eggplant into cubes, cook for 10 minutes, stirring often, finished cooking pour into a dish and set aside.
Cut into cubes and toss the bonito in the same pan of eggplant, season with salt, add the capers, olives and chopped eggplant.
Meanwhile cook the trenette in boiling salted water, drain and pour the pan sauce with eggplant. Jump up the dough and divide into 4 individual plates and garnish with mint leaves.