Pasta salad with slow roasted tomatoes, eggplants and feta cheese
Centine Bianco

Ingredients for 4 people

To make the slow roasted cherry tomatoes
500 g of cherry tomatoes
½ teaspoon salt
2 cloves of garlic
4 tablespoons of extra virgin olive oil

For the pasta salad
3 oblong aubergines
400 ml frying oil
200 g of feta cheese
some basil leaves
salt
freshly ground black pepper

Preheat oven to 150°C.
Prepare the slow-roasted cherry tomatoes. They can also be made in advance and stored in the fridge for several days, covered in olive oil.

Wash the tomatoes, place them on a baking sheet and drizzle generously with extra virgin olive oil. Sprinkle with salt and scatter the thinly sliced garlic over the tomatoes. Roast in the oven for an hour, then turn off the oven and let the tomatoes inside until cold.
Spoon the tomatoes with their sauce in an airtight container or in a jar and store in fridge until ready to use them.

Now make the pasta salad.
Slice the eggplant into thin half-moon slices, then fry them in plenty of hot oil until they are golden brown. Fry them in batches, and collect them on a plate lined with kitchen paper, so that they drain the excess oil.

Cook the pasta in salted boiling water, then drain it al dente and run it under cold water so as not to overcook it.

Collect the pasta in a salad bowl and season it with the slow roasted cherry tomatoes, the fried eggplants, the diced feta cheese and a few basil leaves. Season everything with salt and pepper, toss it, and leave it in the fridge for at least so that all the flavours can mingle.