1. Pre-heat the oven to 392°F
  2. Place the egg plant cubes in a colander, sprinkle them with salt and leave them to stand for half an hour, weighed down with something heavy to squeeze out the excess juices.
    Skin the tomatoes by pouring boiling water over them and leaving them for 1 minute, then drain off the water and, as soon as they are cool enough to handle, slip off the skins.
  3. Cut each tomato in half and place the halves on a baking tray (cut side uppermost), then season with salt and freshly ground black pepper. Sprinkle over the chopped garlic, distributing it evenly between the tomatoes, and follow this with a few drops of olive oil on each one. Top each tomato half with half a basil leaf, turning each piece of leaf over to give it a good coating of oil.
  4. Place the baking tray on the middle shelf of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened.Pat the egg plant cubes dry thoroughly with a clean cloth and place them on another baking tray. Then drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven, above the tomatoes, baking them for 30 minutes. 15 minutes before the tomatoes and egg plant are done cook the pasta as per the packet instructions.
  5. When the tomatoes and egg plant are ready, place them along with all of their cooking juices in a saucepan over a low heat. Add the cubed Mozzarella and stir gently.
  6. Drain the pasta, pile it into a warm bowl, spoon the tomato and eggplant mixture over the top and scatter over a few basil leaves.