Cook the noodles al dente. In the meantime, cut the aubergine into not too small cubes and sauté with the finely chopped garlic in olive oil until soft. Salt. Cut the tomatoes from the stem end into eighths and add to the aubergines. Sauté briefly over a low heat (tomatoes should give off juice, but not overcooked).
Drain the pasta, carefully fold into the sauce. Add the diced mozzarella and serve immediately.
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