Cut two aubergines in half (in length) and cook them in the oven with a garlic clove for 15 minutes at 170 °C. Empty the content. Cook the other aubergine in its whole in the oven for about 2 hours at 250 °C, remembering to drill the peel with a fork. When cooked, drain the aubergine separating the peel from the pulp, blend it with oil and salt. Cook the pasta for only 4 minutes, drain it, add the pureed pulp and stuff the peel of the half aubergines. Gratin in the oven for about 4 minutes and serve hot.