Tasty and easy to prepare, this salad is ideal for a quick dinner.
Pasta Salad with Tuna, Eggplant and Mint Recipe
300 g penne pasta
2 cans tuna
1 medium eggplant
grated Parmesan cheese (or cottage cheese)
1. Cut the eggplant into slices, season them with salt and leave them for a few minutes to drain. Grease them with a little oil and fry on the hot grill.
2. Boil the pasta al dente in salted water. Drain and put in a bowl.
3. Add the eggplant slices, drained tuna, mint leaves (to taste) and mix.
4. Add the grated Parmesan or cottage cheese and serve.