Chop the aubergines into 1 cm cubes and toss with olive oil in a baking dish. Roast at 180C for about 20 minutes, or until browning and almost cooked. Add the halved cherry tomatoes, garlic, salt and pepper, plus a bit more olive oil if necessary. Roast for another 10 minutes or so, until the garlic is smelling good, the aubergine is fully cooked and the tomatoes are wilting and browning on the edges. Remove from the oven. Press gently on the tomatoes with the back of a spoon to make them release a bit of their juice. Toss and season to taste.

While the vegetables are roasting, cook the pasta in lots of boiling salty water. Chop the mozzarella into small cubes. Tear the basil into pieces. Drain the pasta, return to the pan, and mix in the vegetables and most of the mozzarella and basil. Serve in bowls with the remaining mozzarella and basil scattered over the top.

Serves 4.