Pasta dishes are always a good idea!
Rinse and dab the melanzane and cut into cubes of about 1 cm.
Cut the bacon slices diagonally into strips. Mix the melanzane and bacon with the oil, salt and pepper and lay out on a baking sheet. Place under the heated broiler and roast for about 3 min on each side until brown.
(In the oven at 250 °C [gas mark 5] roasting takes 15 min.) Cook the pasta in boiling hot salted water with a little bit of oil for 8 min. al dente. Drain, rinse and drain well.
Rinse and clean the spring onions and cut them into rings. Remove the feta from the brine, rinse briefly under cold water and drain. Cut the feta into cubes of about 2 cm. Keep the brine.
Loosely combine the cold pasta, eggplant vegetables, scallions and feta in a large baking bowl. Mix the vinegar with a tiny bit of feta brine and salt and pepper, fold into the leafy salad.
Rinse the basil, shake dry, and pluck off the leaves. Remove the stone from the olives as you like and chop coarsely. Fold both into the leaf salad and season repeatedly.
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