Ingredients for 4 people:

360 g of spaghetti

400 g of sliced ​​tuna

400 g of round purple aubergine

About 200 g of dried tomatoes, olives and capers in extra virgin olive oil

20 g of pine nuts

Pantelleria oregano to taste

6/7 basil leaves

1 clove of garlic

Extra virgin olive oil

Salt and pepper

Execution:

Peel the aubergines then cut them into thick slices and then into cubes, drain the sun-dried tomatoes from the storage oil, then cut them into small pieces, finally cut the tuna into cubes.

Bring salted water to a boil and cook the spaghetti for the time indicated, in the meantime, toast the pine nuts in a wok over a gentle heat, then pour them into a bowl, pour a drizzle of oil with the garlic into the wok and brown it gently. then delete it.

Add the aubergines in the wok and brown them over high heat, stirring them with a spatula, when cooked, add the tuna, season with salt and pepper and continue cooking for a couple of minutes.

Add the dried tomatoes with the olives and capers and mix everything, correct if you need flavor and perfume with plenty of oregano and the chopped basil.

Drain the spaghetti and add them to the sauce, adding a drizzle of oil, a pinch of oregano and, if necessary, a little cooking water, once mixed, serve.