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 salt   Preparation: Drained capers, rinse and set aside, wash the eggplant, cut into cubes, sprinkle with […]