1- Blanch the tomatoes in a saucepan of boiling water, drain and remove the skin, seeds and juice then dice. Trim the aubergines, wash, dice and place in a strainer, sprinkling with a little salt and leave for about 20 minutes so that they lose all their bitter juice.
2- Wash the anchovies in running water to remove all the salt, remove the bones and cut into small pieces. Dice the mozzarella. Peel the shallot and chop finely. Wash the basil, dry and tear into pieces.
3- Add some oil to a pan and fry the shallot with a little basil until soft; add the drained diced aubergines and fry for 3 minutes on a high flame, stirring all the time; add the diced tomato, a pinch of salt and pepper and continue to cook for 20 minutes on a medium heat; before removing the sauce from the heat, add the anchovies and the remaining basil and mix together.
4- In the meantime, bring a saucepan of salted water to the boil, add a good pinch of salt and cook the penne rigate until they are “al dente”; drain and add to the aubergine sauce; add the diced mozzarella and mix with a wooden spoon until the ingredients have been well blended. Pour the penne rigate onto a serving plate and serve immediately, garnishing, as required, with a sprig of basil.