Easy

Eggplant

Cook pasta in boiling water for 10 minutes.

Fry the zucchinis and eggplants for 15 minutes, stirring occasionally.

Cut up the cherry tomatoes and any other ingredients you wish to add to the salad (everyone can add what they like).

Mix all the vegetables with the pasta, then the ham (or surimi or salmon or chicken or egg) and put in the refrigerator for at least 30 minutes.

Remove from refrigerator and add olive oil, salt, basil and/or vinegar of your choice, and herbs of your choice.