Cook pasta in salted boiling water according to package instructions. Drain, rinse with cold water, and set aside.

Meanwhile, heat olive oil in a pan and sauté eggplant with garlic until golden and tender, about 8–10 minutes. Season with salt and pepper.

In a large bowl, combine cooked pasta, sautéed eggplant, cherry tomatoes, mozzarella, Parmesan, and basil.

Drizzle with balsamic vinegar and toss gently to combine. Adjust seasoning and serve chilled or at room temperature.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 350 per serving (approx.)
Servings: 4