Heat the oven to 200°C/400°. Put a pan of salted water on to get to a boil. Heat the olive oil in a large oven proof pot over a medium heat and add the aubergine and plenty of salt and pepper. Cook for 5 minutes until beginning to soften then add the onion and cook for another couple of minutes.
Add the garlic and cook for a couple more minutes then pour in the chopped tomatoes, thyme, oregano and balsamic vinegar. Bring to a simmer and cook for 10 minutes until thickened.
Add the pasta to the boiling water and cook for 8 minutes until slightly underdone. Drain then add to the tomato and aubergine mixture along with the cherry tomatoes. Stir together then tear over the mozzarella. Place in the oven 15 minutes until the cheese is melted and golden.
Nutrition information is an estimate and will vary depending on the exact ingredients used.