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1
Pre-heat the oven to gas mark 400F
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You will also need two baking trays measuring 14 x 10 inches.
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3
First of all place the aubergine 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.
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4
Meanwhile, 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.
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5
Cut each tomato in half and place the halves on one of the baking trays (cut side uppermost), then season with salt and freshly ground black pepper.
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6
Sprinkle over the chopped garlic, distributing it evenly between the tomatoes, and follow this with a few drops of olive oil in each one.
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7
Top each tomato half with half a basil leaf, turning each piece of leaf over to give it a good coating of oil.
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Now 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.
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9
Meanwhile, drain the aubergines and squeeze out as much excess juice as possible, then dry them thoroughly with a clean cloth and place them in the other baking tray.
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10
Then drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven, above the tomatoes, giving them half an hour.
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11
Towards the end of the cooking time, cook the pasta.
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12
When the tomatoes and aubergines are ready, scrape them, along with all their lovely cooking juices, into a saucepan and place it over a low heat, then add the cubed Mozzarella and stir gently.
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13
Now drain the pasta, pile it into a warm bowl, spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves.
