Cut the aubergine into 2 cm cubes and arrange them on a baking tray lined with baking paper. Drizzle with the oil and sprinkle with ½ teaspoon of salt, then bake in the oven at 200 degrees (fan) for about 20 minutes.

Heat the tomato sauce in a saucepan. Add the lemon zest, pepper and paprika to the sauce; season with salt and pepper again if necessary. Simmer for 5 minutes.

Meanwhile, cook the penne in boiling salted water according to the packet instructions until al dente.

Finely chop the basil, including the stalks. Cut the mozzarella into cubes.

Drain the penne, allow to drain and mix with the tomato sauce. Stir in the aubergine and mozzarella cubes and sprinkle with the chopped basil.