Pasta With Baked Aubergines

Preparation:

Preparation: First of all take care of the aubergines: trim them, wash them, dry them, cut them into slices and put them to drain in a colander with a sprinkling of salt. After about an hour, squeeze them, flour them and fry them in oil (or, if you don't tolerate fried food, roast them in the oven). Cook the pasta in plenty of boiling salted water, drain it al dente, dress it with the tomato sauce. Grease a baking tray with oil and spread a layer of pasta, season it with oregano, olives cut into small pieces and rinsed capers; cover with aubergines, sauce and, again, pasta; add a few more pieces of olives, capers, oregano and cover everything with the clean tomatoes cut into thick slices, horizontally. Add salt, sprinkle with a little chilli pepper and finally bake in a lively oven for just over a quarter of an hour, until the tomatoes are wilted.