Preparation
In a bowl, mix a few tablespoons of oil with the capers and lemon zest. Add the diced tomatoes and the diced aubergines and lightly salt. In a non-stick frying pan, fry the grated bread until golden. Cook the Penne in a large quantity of salted boiling water until al dente and drain. Add the vegetables to the pasta and sprinkle with grated bread.
