Method:​

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Put the pasta in a large pot of salted boiling water and cook until al dente. Reserve some of the boiling water, drain and keep warm.
Wash the aubergines and cut into thin round slices and then into 2-3 pieces.
Heat the olive oil in a large frying pan and sprinkle with a little freshly ground pepper. Add the aubergines and fry until golden brown. Add the garlic and when it's cooked, add the wine and allow the alcohol to evaporate.
Put the cream cheese in a bowl and add 1 tablespoon of the water used to cook the pasta.
Pour the mixture into the pan with the aubergines and add the cooked penne directly to the pan. Stir gently and add the mint and gruyere. Sprinkle with freshly ground pepper and serve immediately.