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Ingredients
- 350 g (11 oz) macaroni
- 200 g (6 1/2 oz) fried and marinated eggplant (aubergine) slices
- 100 g (3 1/2 oz) sun-dried or semi-dried tomatoes
- 60 g (2 oz) Kalamata olives, pitted
- 200 g (6 1/2 oz) double-smoked sliced or shaved ham
- 2 tablespoons sweet chilli sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool and transfer to a bowl.
2. Slice the eggplant, tomato, olives and ham into strips and add to the pasta. Shaved ham can just be separated into smallish pieces.
3. Whisk together the sweet chilli sauce, vinegar, oil, and salt and pepper, to taste, until well combined. Drizzle the dressing over the pasta and vegetables and toss well. Serve scattered with the fresh parsley.
