Put a pot of salted water on to boil (use this for the eggplant shells and pasta)
Cut the eggplants in half after washing them. Then remove the flesh with a sharp knife and cut it into cubes/ small pieces. Peel the garlic and wash and cut the cherry tomatoes in half or quarters.
Boil the eggplant shells for about 5 minutes. Remove them from the water and let them cool. Keep the water simmering.
In a non-stick pan, fry the peeled garlic cloves in a tablespoon of olive oil. Add the eggplant flesh and cook until it starts to brown. Remove the garlic and add the cherry tomatoes and peperoncino flakes (if using). Once the tomatoes start to soften add the tomato passata. Season with salt and pepper. Simmer for 15-20 minutes.
Cook the pasta al dente in the same water as the eggplant shells. Follow the timing instructions on the packet.
Add the primo sale cheese to the eggplant and tomato sauce.
Drain the pasta and mix it well with the sauce. Fill the boats with pasta and sauce. Grease a baking dish (or line it with baking paper) and place the stuffed eggplants in it. Sprinkle them generously with grated parmigiana or grana and breadcrumbs.
Sprinkle a little olive oil over the eggplant boats and cook in a preheated oven at 180 ° until golden brown (about 20-25 minutes).
Serve immediately with some fresh basil leaves for decoration!