Cook the penne pasta according to the instructions on the pack until "al dente".
Dice the aubergine and cut the spring onions into rings. Heat 2 tbsp olive oil in a frying pan and fry the aubergine until soft. Add the spring onions and fry for a few minutes. Season with sea salt and pepper.
Halve the cucumber lengthways and cut into thin slices. Dice the apricot, finely chop the chilli pepper, roughly chop the parsley and crumble the feta cheese.
For the dressing, mix the remaining olive oil with lemon juice and cumin, season with sea salt and pepper. Mix all the ingredients (except the pine kernels) in a bowl. Sprinkle with the toasted pine kernels.