350 g fibre
rich Spaghetti
1 pepper
1 aubergine
4 tomatoes
100 g black olives
1 tablespoon capers
a few basil leaves
3 tablespoons extra virgin olive oil
salt.

Clean the pepper, de-seed and remove the membranes, wash and dice. Wash and dice the aubergine. In a small pan heat the oil and add the diced pepper and aubergine, the capers that have been washed under running water and the olives. Sauté the vegetables for a few minutes. Add a pinch of salt and remove from the heat. In a pan bring plenty of water to the boil, add salt and throw in the spaghettis. Drain them when they are cooked al dente and dress them with the prepared mixture and a few shredded basil leaves. Then serve out the pasta into deep bowls and add to each bowl a ripe tomato, washed, de-seeded and sliced. Stir carefully and serve.