In a pot make the broth with stock cube (about half a liter, depending on how much stale bread you use) and keep warm.
Slice the eggplants in order to obtain discs of about one centimeter thick. Arrange in a greased baking pan. Cut the tomatoes into thin slices and place a slice on top of each eggplant. Cut the mozzarella into thin slices and place a slice on top of each tomato, one for eggplant.
Clean and cut into slices about 1cm in the eggplants lengthwise. Put them in a bowl sprinkle salt at least 10 minutes to remove the bitterness. Then grill the eggplant on the plate. Take a baking dish and grease it and pour a little tomato.
Cook the pasta “al dente” in water with salt. Cool under fresh water. Cut into cubes the tomato and mozzarella. Cut in slices the olives and add all at the pasta. Season with olive oil, salt, pepper and chopped basil.