Ingredients

- 430g of short pasta

- 2 eggplants

- 2 zucchini

- 10-15 asparagus

- 170g of mushrooms

- 2 tomatoes

- black olives

- 1-2 mozzarella

- salt, pepper, oregano

Wash and slice the eggplants. Leave the slices with some salt on a tray for at least 20 min.

Wash the asparagus and cut the hard part of the stem. Place them in a grill pan and grill them on both sides.

Once they are grilled, cut them in 2cm long pieces. They don't have to be fully cooked, they will finish to cook in the pan later.

Wash and slice the zucchini. Place them in a grill pan and grill them on both sides.

Once they are grilled, cut them in 2cm long pieces.

Place the eggplants in a grill pan and grill them on both sides. Once they are grilled, cut them in small pieces.

Wash the mushrooms and cut them in half. Place them in a grill pan and grill them.

Once they are almost cooked take them out. In a pan warm up some oilve oil, then add the asparagus first.

Once the asparagus are soft enough, start to add all the other grilled vegetables. Add some black olives.

Chop the tomatoes and add them in the pan.

Mix really well and add salt, pepper and oregano to taste. Let the veggies cook for a few min, then turn the heat off.

In the meanwhile, cook the pasta: boil a pot of water, and add salt.

When the water is boiling add the pasta and cook it. Strain it "al dente" and put the pasta in a bowl to cool.

You can add some olive oil if the pasta starts to be sticky. When the pasta and the veggies are both warm, mix them and let them cool for 20 min or until they are cold.

In the meanwhile cut the mozzarella in small cubes. When the pasta is cold add the mozzarella in the bowl. Serve cold.