First make the tomato coulis. Heat a saucepan and when it is very hot, add a drop of extra virgin olive oil and the cherry tomatoes. Cook for a couple of minutes, add salt and pepper to taste and add 2 fresh basil leaves. Blend to form a cream. Bring a large pot of water to a boil and add salt. Cook the Paccheri di Gragnano for about 15 minutes.
Bake the aubergines wrapped in foil on a aluminum foil for about 40 minutes. When cooked, peel, purée in the blender and add salt and pepper to taste. Put in a bowl and add the ricotta, parmigiano reggiano, salt and pepper and mix well.
Preparation for serving:
After draining the Paccheri, fill the pasta with the filling using a sac à poche. Spread the tomato coulis over the serving dish and arrange the pasta over it in a circle. Garnish with a basil leaf and fried julienne aubergine (skin) and drizzle with raw olive oil.