Pasta with Chicken and Vegetables

Method

1. Slice the eggplant and salt it to draw out water and bitterness.
2. Dice the zucchini.
3. Dice the bell peppers.
4. Peel and grate the ginger.
5. Slice the spring onion and garlic.
6. In a pan, heat a drizzle of extra virgin olive oil and sauté the garlic and spring onion.
7. Add the grated ginger.
8. Cut the chicken breast into thin strips and add to the pan.
9. Add a splash of soy sauce and the juice of half a lemon to the chicken, stir well.
10. Add the zucchini and eggplant (rinsed from salt) to the pan.
11. Add the bell peppers and cook for a few minutes, keeping them crunchy.
12. Cook the rice pasta in boiling salted water according to package directions, then drain al dente.
13. Transfer the pasta to the pan with the vegetables and chicken.
14. Add the halved cherry tomatoes and the chili pepper.
15. Mix well and serve with fresh mint leaves.