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1
Preheat the oven to 320 degrees F.
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2
Halve the tomatoes through their equator, rather than their core.
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3
Stand them cut-side up on a shallow baking tray (I use a nonstick jelly-roll pan).
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4
Scatter a little salt, pepper, & sugar over the cut surfaces and drizzle with estra virgin olive oil; roast for 45 minutes.
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5
Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray.
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6
After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
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7
Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven.
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8
Drain well and pour into a large bowl.
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9
Have ready 4 T of extra-virgin olive oil mixed with crushed garkic and olives.
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10
Toss the oil mixture through the pasta and turn half of it into a 2 5/8 qt ovenproof dish.
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11
Remove the tomatoes and aubergines from the oven.
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12
(You can prepare them up to 24 hours ahead.
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13
).
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14
Turn up the oven to 356 degrees F.
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15
Scatter half the tomatoes and their juices over the pasta in the dish.
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16
Roughly tear the basil leaves and scatter on top.
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17
Drain the mozzarella, pat dry with kitchen paper, then slice, very thinly.
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18
Lay two-thirds of the slices over the tomatoes.
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19
Grind black pepper over and scatter over the aubergine.
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20
Add the rest of the pasta, top with remaining tomatoes and mozzarella and then the parmesan.
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21
(Can be made up to 3-4 hours in advance.
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22
).
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23
Bake for 20-25 minutes, until piping hot & the top is extra crusty.
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24
Serve hot with a sprinkle of basil and extra parmesan; a salad of baby greens topped with oil & vinegar and a warm loaf of a rustic Italian bread with butter and of course some type of robust wine.
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25
Enjoy!
