Set the oven at 200C/gas mark 6. Wipe a large aubergine and slice it into thin rounds. Place the slices in a single layer in a large roasting tin or on a baking sheet. Peel and crush three cloves of garlic and scatter over the aubergines. Add 250g of cherry tomatoes, whole, to the aubergines and spoon over eight tablespoons of olive oil. Season, then bake for 25-30 minutes.
Put a deep pan of water on to boil. Salt it very generously, then add 250g of mini penne pasta and boil for about nine minutes until al dente. Drain in a colander.
Transfer the aubergines and tomatoes to the empty saucepan with a draining spoon, leaving the oil behind. Add the drained pasta to the oil and gently coat the pasta with the flavoured oil. Tip into the aubergines and tomatoes with basil leaves .