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PdfHeat up some water (or olive oil?) in a large pan, place the halved aubergine with the cut side facing down, the tomatoes and garlic in the pan. Close the lid to let them steam together on medium heat.
While the vegetables are cooking, prepare the pasta.
Once the vegetables are cooked enough, peel off the skin of the aubergine and tomato and smash everything down with a potato masher. Add the cream, grated cheese and seasoning until perfect. Mix in the pasta.
Serve and garnish with extra cheese or parsley