1- Trim the aubergines, wash, dry and dice; place in a strainer, sprinkled with a little salt and leave for 30 minutes then wash and dry.
2- In the meantime, cook the pasta in plenty of salted water; drain when it is “al dente”, wash quickly under cold water, drain once again, place in a bowl and dress with 2 spoons of oil. Blanch the tomatoes, drain, remove the skin, seeds and juice and cut the pulp into strips; place in a strainer and leave to drain for about 15 minutes.
3- Put 2 spoons of oil in a non-stick frying pan, add the peeled, washed, dried and lightly crushed clove of garlic; add the diced aubergines and fry stirring with a wooden spoon, drain and place in a bowl, remove the garlic and leave to cool.
4- Add the strips of tomato, the drained, flaked tuna, the Caciocavallo cheese cut into cubes and the basil cut into strips, season with salt and pepper, pour on the remaining oil, mix and serve.