This dish is so quick and very delicious. I made the gluten free pasta yesterday, the brand is Ronzoni, boil time 12 minutes.
When the pasta was cooked, I drained it, tossed in some olive oil, fresh basil & parsley and a little butter. Sealed it in the fridge. Being prepared saves time.
Today I broiled (grilled) some eggplant basted with olive oil for 3 minutes each side set it aside to cool. Cherry tomatoes, olives, spring onion lightly pan fried in butter, add 1 tablespoon of balsamic vinegar. Draped with some fresh mozzarella. You could add garlic and onion for extra flavor.