Whole spaghetti with dried tomatoes and fried aubergines

Servings: 4
Prep time: 25
Cooking time: 30
Seasonality: July
Type of recipe: first courses
Difficulty: easy
  1. Put the raisins in water for 15-20 minutes. Then carefully desalt the capers.
  2. Toast the pine nuts gently for 5 minutes and set aside.
  3. Cut the aubergines into slices as thin as possible. Fry them in a well-oiled pan, drain them on several sheets of kitchen paper and lightly salt them. Keep them warm.
  4. Chop the garlic and brown it for a minute in a pan with 3 tablespoons of oil. Then add the capers, cut in half if big, the chopped sun-dried tomatoes, the raisins and sauté for about 5 minutes.
  5. Meanwhile, boil the spaghetti firmly al dente and drain not too dry in the pan with the sauce, add a little oregano and let them cook for one or two minutes, adding the pine nuts at the end.
  6. Distribute the pasta on the plates, covering it with aubergine slices.