Cold cappelini with grilled eggplant

Make several holes in the eggplant with a fork, apply a thin layer of olive oil and bake in a 200-degree oven for 15-20 minutes, remove the stem and peel and cut into half lengthwise to 3cm wide.

Boil the okra in salt for 1 minute and a half, then pour in ice water and cut into small pieces of 3mm.

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

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

Boil water in a pot, add salt, and boil the spaghetti until it is a slightly firm al dente. Once it's cooled down, pour it into a colander and sprinkle a pinch of salt (not included in the amount).

Sweet 5 with sauce 4 and season with balsamic vinegar, then pour parsley into a bowl.