1 aubergine, cut into small chunks
6 tablespoons olive oil
2 garlic cloves, crushed
200 grams cherry tomatoes, halved
200 grams fusilli pasta
125 grams ball Galbani® Mozzarella, torn
2 tablespoons toasted pine nuts
1.Fry the aubergine in a pan with 4 tbsp oil until golden brown and softened, then remove to a plate. Add the remaining oil and the garlic to the pan, then fry gently until golden. Add the tomatoes with a glass of water, turn the heat down, and bubble gently until saucy.
2.Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to pack instructions.
3.Drain the pasta well, then tip into the frying pan with the aubergines, Galbani Mozzarella, pine nuts and seasoning. Toss until the cheese melts and everything is warmed through.