This is a very nice and flavoursome recipe that reminds me of summer holidays in Lipari (Aeolian Island) and my mother preparing this tasty pasta using our home-grown aubergines. Serves 4-6 2 medium aubergines, diced (use either the round and light purple aubergines or the long and dark purple ones) 100gr tinned tuna (preferably in extra virgin olive oil – weight when drained) 1 garlic clove, peeled and crushed A handful of salted capers (rinsed well) 100gr black olives (such