Instructions

1. Cook the pasta according to the instructions on the packaging.
2. Cut the aubergines into 5 mm circular slices.
3. Oil and heat a griddle pan, then fry the aubergine on each sides until soft. Let them cool a little on a plate then cut them into thin strips. Add the minced garlic.
4. Chop the tomatoes and mint.
5. Drain the pasta and put it into a bowl. Add the tomato, aubergine and mint.
6. Season with salt and pepper, add a drop of oil then mix. Finally toss with the rocket just before serving.