Before the trip cut an aubergine into two perfect halves and make a grid-like incisions in the white flesh (be careful not to cut through the skin). Add some salt and leave in a colander (min 20 mins). After the nice afternoon rinse the aubergine and dry. Put in an oven dish and drizzle some olive oil mixed with pesto and garlic and put in a pre-heated oven of 180°.
While the aubergine is getting ready (count 40-60 minutes and check now and then) prepare everything for a simple pasta with cavolo nero, lots of garlic, red onion, pine nuts and parmigiano. This pasta is at his best with whole grain pasta (70 gram pp will be enough for normal eaters). Chop the garlic and onion, wash and chop the cavolo nero. When the aubergine is almost ready add some cherry tomatoes to the oven dish. Boil the pasta following the instructions and keep some of the salted water. Take a delicious buffalo mozzarella, cut into thick slices and cover the aubergine when the tomatoes are starting to burst. Leave the dish in the oven, but turn it off. Fry the garlic and onion, add the cabbage and a spoon of thyme, pepper and salt and if necessary some of the pasta water. Add the pasta and keep it warm (although room temperature can be perfect to eat). Start with the aubergine covered with the cherry tomatoes. Take your time and only move to get the second dish with grated parmigiano. Buon appetito!