Cold Pasta with Eggplant and Feta

Method

1. Cut the stale whole wheat bread into pieces, place in a bowl with a drizzle of oil, and pulse in a food processor to obtain coarse breadcrumbs. Toast briefly in a pan until golden and fragrant, being careful not to burn them. Set aside.
2. Bring a pot of salted water to a boil and start cooking the pasta.
3. Meanwhile, cut the eggplants first into slices, then into strips, and finally into small cubes.
4. In a pan, sauté a garlic clove in olive oil, then add the eggplant cubes and cook for 45 minutes, stirring occasionally, until tender. Season with salt and pepper. Remove the garlic if desired.
5. When the pasta is al dente, drain it and let it cool. Toss with a drizzle of oil to prevent sticking.
6. In a large bowl, combine the cooked eggplants, capers, fresh mint (roughly chopped), the toasted breadcrumbs, and crumbled feta cheese (reserve some for garnish).
7. Add the cooled pasta to the bowl and mix everything well.
8. Serve the pasta, garnishing with the reserved feta, a few mint leaves, and an extra sprinkle of breadcrumbs.