A delicious pasta salad that can be served warm or cold. Make this a day in advance so that you can have it for lunch the next day. The array of vegetabes that go into this salad are what create the sweet and tangy flavour.
Ingredients 1 clove of garlic
1 eggplant (skin off)
1 large tomato
200g spinach or silverbeet
A handful of fresh parsley
1 can of tuna (200g)
1 tablespoon of sundried tomato paste
250g of pasta
Slice all the vegetables up and put to the side. Cook the pasta according to packet directions.
Fry the leek up in the olive oil.
Add the garlic, eggplant and tomato and stir.
Add the spinach and sweat the vegetables for five minutes.
Add the sundried tomato paste and stir.
When the vegetables have completely sweated, add the tuna.