Cook the pasta in a large saucepan of boiling water until al dente. Drain, return to the pan and
Heat 2 tablespoons of the oil in a large frying pan over high heat and cook the aubergine for
4-5 minutes, or until golden and cooked through.
Heat a lightly oiled chargrill pan or barbecue hotplate over high heat and cook the chicken for
5 minutes each side, or until browned and cooked through. Cut into thick slices.
Combine the lemon juice, parsley and the remaining oil in a small jar and shake well. Return the
pasta to the heat, toss through the dressing, chicken, aubergine, pepper, asparagus and tomato
until well mixed and warmed through. Season with black pepper. Serve warm with grated parmesan, if