Cut the aubergine into small chunks and fry them in plenty of seed oil. Once cooked, place the chunks on blotting paper, then place in a bowl and keep aside.
In a pan, sauté the chopped garlic, pine nuts and chopped olives in olive oil.
Once well browned, add the tomato pulp, salt and black pepper and leave it to simmer gently until the sauce has cooked down, shrinking but not too much. Once ready, take a spoonful of the sauce and mix it with the aubergines and a sprinkling of Parmesan cheese. Mix and set aside.
Cook the Lumaconi in plenty of salted water. Stir them often so they don't stick, but gently so they don't break.
Use the extra slug to test the cooking of the pasta. Just before it is al dente, gently drain the pasta, run it under cold water so that it stops cooking and place it on a clean plate, keeping each slug separate from the other.
Turn the oven on to 210 g, grease a large baking tray so that it can hold your lumaconi close and snug. Fill the lumaconi with the aubergine sauce and place them in the baking tray with the open side facing upwards. When they are all filled, place the sauce on top and cover with mozzarella that you have diced and dipped in oil.
Stir until the mozzarella has melted. Place on a plate and serve.
If you have oven dishes or bowls, you can compose the dish that will go on the table directly there, alerting your guests, once on the table, that the dish is hot.
"We wanted to use Taggiasca olives because of their particular flavour, which can be slightly bitter to some people. If this is the case, add a pinch of sugar to the sauce while cooking and you will see, without sacrificing the particular flavour, your sauce will be perfect."
