For the infused oil, put all the ingredients in a small saucepan. Bring to 70° and leave to cool and infuse. Blend slightly, strain and sieve.
For the tomato fondue, mix the double cream, milk and potato starch in a pan and bring to 100°.
Leave for 5 minutes to dissolve the starch then add cheese and blitz quickly until smooth and velvety. Scoop out pulp from fresh tomatoes and gradually add to fondue mixture.
Fry the aubergine in the infused oil. Season with salt, remove herbs and blend well.
Put the pasta in boiling water until cooked through, then mix in the aubergine puree.
Serve with tomato fondue and garnish.