Cut the aubergines into pieces about 2cm long (each piece of aubergine must have attached to it the skin of the aubergine). Put them in a colander together with a few tablespoons of salt. Put a plate and a weight on them and leave for 2 hours. After 2 hours, pass the aubergines under running water, squeeze and dry them with a cloth. Heat the seeds and fry them in a frying pan until browned. Once golden, drain and allow them to dry thoroughly on a sheet of absorbent paper. Meanwhile, brown the garlic in a pan with a few tablespoons of oil and add the tomatoes (remember to remove the garlic). Cook for 30 minutes on low heat and when cooked add salt and add the basil. Add the aubergines. Stir and cook over low heat for 5 minutes. Cook the paccheri in abundant salted boiling water according to the cooking times indicated on the package. As soon as the pasta is "al dente" drain it and sauté it in the pot with the well drained mozzarella (to drain it well before mixing it with the pasta, cut it into small pieces and leave it in a colander for an hour or more) and aubergines. Serve immediately adding a few leaves of basil.