Cook the eggplant cubes gently in a non-stick pan, together with a drizzle of extra virgin olive oil, for about 15 minutes. Allow to cool and blend together with the mozzarella cubes, the breadcrumbs, salt, pepper and some of the mint.

Sift the two flours into a bowl, add salt and mix together. Create a well in the center. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until a rough dough forms.

If the dough seems too dry, add a little water, one tablespoon at a time, until it comes together. Transfer the dough to a floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.

Roll the dough into a ball and wrap it in plastic wrap (clingfilm) and let it rest for at least 30 minutes.

Roll out the dough on a floured pastry board (with a rolling pin or using a pasta machine) into a sheet that is not too thin. Using a pastry cutter, cut out squares measuring 5-6 cm on each side.

Transfer the filling into a piping bag with a smooth nozzle and place grape-sized portions of the filling in the center of each square. Close each pasta square by first joining the two opposite ends, then adhere the two lateral triangles along the edges, sealing well with your fingertips. Place ready fagottini on a flour-dusted work surface or tray.

In a large pan, let the oil heat together with the garlic cloves, add the cherry tomatoes cut into pieces and season with salt and pepper. Cook until the cherry tomatoes start to soften and break down.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the fagottini in the boiling salted water until they rise to the surface (1-2 minutes) drain them and add to the tomato sauce.

Sauté the pasta briefly in the sauce stirring gently. Transfer to serving plates and complete with grated Parmigiano Reggiano and a few mint leaves. Serve immediately.