Pasta "au gratin"

Ingredients for 4 people:

300 g  short pasta

2 dl tomato puree

1 large eggplant

1 clove garlic

4 basil leaves

150 g mozzarella

6 tablespoons olive oil

1 tablespoon grated Parmesan cheese

salt

Fry the garlic in a pan with a tablespoon of oil, then discard  it. Pour the tomato puree, cook for 10 minutes and then add the basil. Cut the eggplant into slices half a centimeter and then into strips. Heat the remaining oil in another pan and brown the eggplant on all sides, stirring frequently. Drain on paper towels. Cook the pasta in boiling salted water till very “al dente” and pour it into a large bowl. Add the tomato sauce and the Parmesan and stir. Add the eggplant and mozzarella, cut into strips. Pour into a baking dish greased with oil and bake in the oven for about 15 minutes, at 180/200°C.