Peel the potatoes and soak in water so as not to blacken, cut into cubes.

Boil them with water and vinegar and drain them when the cubes are soft.

Cut the cheese into cubes.

Add the potatoes, to scamorza and herbs; salt and pepper and season with extra virgin olive oil.

Slice the eggplant thinly on the side of the length and grill.

Butter and salt the molds and cover all the internal surfaces of the dish with grilled eggplant, leaving them overflow from the mold.

Insert the stuffing of potatoes and squeeze well inside the cup, then close folding the part of eggplant that overflows.

Bake at 160 oC for 10 minutes.

Cut the tomatoes in half and fry them with the clove of garlic and a drizzle of extra virgin olive oil, cook for a few minutes and then pass with the blender immersion, adding fresh basil.

Turn out the timballini and cover with Pachino sauce.

Serve warm.