100 ml of Olive oil
1 tablespoon of Balsamic vinegar
3 Garlic cloves
20g of Mint
2 tablespoons of Capers
1 Red Chili
40g of Pine Nuts
200g of Conchiglie
Method of Preparation
Put a frying pan over strong hear and wait until smoke appears.
In a bowl, mix the eggplant and zucchini cut into round pieces with 4 tablespoons of olive oil.
Put them in the frying pan for 2 to 3 minutes till their inside becomes tender.
When you remove them from heat, put the vegetables in a salad bowl with the rest of the olive oil, vinegar, the herbs, garlic, capers, chili and mix well. Sprinkle some salt and let them marinate for at least 20 minutes or overnight.
Fry the pine nuts on low heat until gold. Cook the pasta.
Mix everything in the bowl then add the red pepper, pine nuts and mint.