Cold cappelini with grilled eggplant

Poke the eggplant in several places with a fork, brush with a thin layer of olive oil and bake in an oven at 200°C for 15 to 20 minutes, then remove the stem, peel the skin, cut in half lengthwise and cut into 3cm wide pieces

Boil the okra in salted water for 1.5 minutes, then transfer to ice water and chop into 3mm pieces

Remove the stems from the tomatoes, place them in boiling water for 50 seconds, cool thoroughly in ice water, peel and cut into 1cm cubes

Add 1, 2, and 3 to the bowl containing A and mix well

Bring a pot of water to a boil, add salt, and boil the spaghetti until it is slightly al dente. Once it has cooled, drain it in a colander and sprinkle with a pinch of salt (not included in the recipe)

Mix 5 with the sauce from 4, season with balsamic vinegar, and serve in a serving dish with parsley sprinkled on top