Pennette with aubergine pulp, basil and cherry tomatoes

Ingredients

• Pennette Fibrella Lioness: 250 gr
• boiling water: lt 2
• coarse salt: gr 20
• Vesuvio tomatoes: gr 75
• salt up q.s.
• icing sugar: gr 2
• lemon peel: 1/2
• fresh herbs q.s. (thyme - marjoram - oregano)
• extra virgin olive oil q.s.
• long aubergine: gr 150
• fresh basil q.s.
• salt and pepper
• extra virgin olive oil: gr 15
• fresh onion: gr 10