Baked Pasta with Eggplant

Method

1. Cut the eggplants into cubes of about 1 cm.
2. In a pan, heat olive oil and add whole garlic cloves. Add the eggplant cubes, salt, and cook over high heat for 8-10 minutes until golden and soft.
3. Meanwhile, prepare the tomato sauce: in another pan, heat olive oil and a garlic clove. Add tomato puree, salt, and a basil leaf. Cook for 15 minutes.
4. Dice the mozzarella.
5. Cook the pasta (penne or other short shapes) al dente.
6. Remove the garlic from the tomato sauce. Add the drained pasta to the sauce and toss well.
7. Add the cooked eggplants (reserve some for the top) and most of the mozzarella (reserve some). Mix.
8. Transfer everything to a baking dish.
9. Top with the reserved eggplants, mozzarella, and grated cheese.
10. Bake at 240°C (grill mode) on the top rack for 10 minutes, until golden and bubbly.
11. Serve with fresh basil leaves.