It's a quick dish and, at the same time, very good, like the ingredients that compose it. Perfect for those who have little time (in half an hour everything will be ready, just the time to boil the water and cook the pasta) keeps us to the quality of the raw material! Wash the tomatoes well, cut them in half and place them on a baking tray. Sprinkle with salt and sugar, sprinkle with extra virgin olive oil and place in a 180 ° oven. Take the aubergine, wash it and cut it into small cubes. Put a little oil in the pan with a whole clove of garlic and cook over medium heat. Fill the pasta pot with water and place it on the stove. Meanwhile cut the mozzarella di bufala into cubes, add a little oil and blend until it becomes a cream. When the water boils, throw the pasta and once ready, before draining it, add a little of the cooking water to your mozzarella cream. In a bowl mix the dough with the cream and then serve with the aubergines and freshly baked tomatoes.