Heat the oven to 200 fan bake. Ready a large pot of salted boiling water.
Chop the eggplant into bite-sized pieces. Drizzle with olive oil, season and bake for 25-30mins.
Slice and dice the garlic, chilli, parsley and half the cherry tomatoes.
When the eggplant has 10 minutes to go, add the extra virgin olive oil to a large pan on a low heat then the chopped garlic. Cook this for 5 minutes.
Get the pasta cooking. (reserve a half cup of the pasta water before you drain it)Add the chilli, tomatoes, lemon zest, wine and parsley to the sauce season well and simmer for a few minutes.
Now add the prawns, and gently fold them through the sauce so they are well coated. These will only take a few minutes to cook (keep the heat on low)When the prawns are just about cooked, add the cooked eggplant, crème fraiche and drained pasta (also pasta water if required)
Fold through the basil leaves, lemon juice then top with the mozzarella balls and serve immediately.
