Preheat the oven to 320ºF.
Halve the tomatoes through their equator, rather than their core.
Stand them cut-side up on a shallow baking tray (I use a nonstick jelly-roll pan).
Scatter a little salt, pepper, & sugar over the cut surfaces and drizzle with estra virgin olive oil; roast for 45 minutes.
Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray.
After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
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.
Drain well and pour into a large bowl.
Have ready 4 T of extra-virgin olive oil mixed with crushed garkic and olives.
Toss the oil mixture through the pasta and turn half of it into a 2 5/8 qt ovenproof dish.
Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.).
Turn up the oven to 356ºF.
Scatter half the tomatoes and their juices over the pasta in the dish.
Roughly tear the basil leaves and scatter on top.
Drain the mozzarella, pat dry with kitchen paper, then slice, very thinly.
Lay two-thirds of the slices over the tomatoes.
Grind black pepper over and scatter over the aubergine.
Add the rest of the pasta, top with remaining tomatoes and mozzarella and then the parmesan.
(Can be made up to 3-4 hours in advance.).
Bake for 20-25 minutes, until piping hot & the top is extra crusty.
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.
Enjoy!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1321.22 Kcal (5532 kJ)
Calories from fat	773.06 Kcal
		% Daily Value*
Total Fat	85.9g	132%
Cholesterol	139.31mg	46%
Sodium	1833.64mg	76%
Potassium	589.97mg	13%
Total Carbs	108.28g	36%
Sugars	12.34g	49%
Dietary Fiber	13.38g	54%
Protein	65.61g	131%
Vitamin C	6.5mg	11%
Vitamin A	2.3mg	76%
Iron	109.9mg	611%
Calcium	1141.4mg	114%

Amount Per 100 g
Calories	161.98 Kcal (678 kJ)
Calories from fat	94.78 Kcal
		% Daily Value*
Total Fat	10.53g	132%
Cholesterol	17.08mg	46%
Sodium	224.81mg	76%
Potassium	72.33mg	13%
Total Carbs	13.28g	36%
Sugars	1.51g	49%
Dietary Fiber	1.64g	54%
Protein	8.04g	131%
Vitamin C	0.8mg	11%
Vitamin A	0.3mg	76%
Iron	13.5mg	611%
Calcium	139.9mg	114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Garlic Tuscan Chicken Pasta

Garlic cloves, minced, Red pepper flakes and 8 more..
Grilled Shrimp

Garlic, minced, Olive oil, Chopped fresh basil, Vinegar and 3 more..
Capellini Pomodoro

Garlic cloves, minced, Tomatoes, diced and 5 more..
Pesto Rippled Scrambled Eggs

Garlic , rougly chopped, Toasted pine nuts, Fresh basil and 6 more..
Summer Squash Sauté

Extra virgin olive oil, Zucchini, thinly sliced and 6 more..
Sauteed Spinach With Pine Nuts N Golden Raisins

Extra-virgin olive oil, Golden raisins, Pine nuts and 6 more..
Spring Vegetable Penne with Lemon-Cream Sauce

Extra-virgin olive oil and 15 more..
Spaghettini With Burst Cherry Tomatoes

Extra virgin olive oil and 7 more..
Homemade Spaghetti Sauce/Tomato Sauce

Extra virgin olive oil, Onion, chopped and 11 more..
Puttanesca Pizza

Plain white soft flour, Salt, Easy-blend dried yeast and 15 more..
Clean out the Fridge Pasta Sauce

Oil, Onion, sliced, Garlic, Bacon, sliced, White wine and 8 more..