Finely dice the tomatoes. Peel and finely dice the onion. Cut the aubergine and the mozzarella into small dice. Pick and finely chop the basil leaves.
Bring a large pan of water to the boil and add salt. Cook the pasta for one minute less than is recommended on the packet and then drain.
Heat a frying pan and add the onion and a drizzle of olive oil. Cook until soft and then add the aubergine and 50ml of water. Season with salt and pepper and cook for 3 minutes. Add the tomatoes, olive and basil and cook for 1 more minute. Add the pasta and the mozzarella to the pan and cook for a final minute. Season to taste, drizzle with olive oil and top with rocket leaves to serve.
«Try adding some parmesan and pine nuts for added flavour.»