Pennette Aum Aum

I've only had Aum Aum pennette at two places in Capri; the one at Ciro a Mare was much better. This is the recipe as discussed with the chef.

pennette
aubergine
best quality sweetest cherry tomatoes
mozarella (does not have to be buffalo)
basil
parmesan
EVOO

1. salt the aubergine, squeeze excess water from aubergine after letting them sit a few hours, dry off on paper towels, saute in frying pan with EVOO and garlic until golden, set aside
2. in another pan, saute tomato halves, chopped garlic, aubergine
3. boil pasta until ready; drain well, add to pan with vegetables, mix well and add mozarella and ripped basil at the end before mixing again
4. serve on heated plates with some parmesan, if you like