Rigatone salad with tuna
Scrape the seeds from the eggplant, sliced lengthwise, and season with salt, pepper, lemon juice and olive oil. Grill the slices in an oven at 210° C for about 20 minutes. Mix the frozen rigatone with Neapolitan sauce and the diced grilled aubergine. Let thaw. Arrange on plates and garnish with feta and cherry tomatoes.