Pennette With Aubergines

Preparation:

Preparation: Take a frying pan (perhaps with high sides) and fry the oil with the garlic cut into small pieces. Immediately afterwards (keep the heat low) put the aubergines cut into cubes (usually the innermost part of the aubergine is discarded). Cook for about 5 minutes turning often. Then take a can of chopped tomatoes (tomato pulp) and pour it into the pan. Add the salt. Put a good lid and continue to cook for about 20 minutes (test the aubergines with a fork, they must be cooked, but not crushed (all over low heat). In the meantime, make the pennette and then drain them when they are still al dente. Put everything in the pan and add the diced mozzarella with the Parmesan.Mix everything and cook for another 5 minutes, stirring constantly, until the pasta is completely cooked.