Fry the garlic (crushed) in a large pan with oil. As it starts to brown add the diced eggplant and cook for just 4 / 5 minutes to avoid them becoming too dark. Aside in a saucepan, melt the butter with the cheese and cream, taking care to leave some cheese for the final decoration. When everything is melted join it with the eggplant and add a little basil and salt. In a large pot of salted water cook the Agnolotti, drain them al dente, and join them with the sauce whisking for a couple of minutes. Serve hot.