Remove the stalk from the aubergine and cut it lengthwise into 8 slices, disregarding the 2 outer edges. Put the aubergine slices in a pan of boiling salted water and cook for 2 minutes, then drain and dry on kitchen paper. Cut the mozzarella into 4 slices and the tomato into 8 slices, disregarding the outer edges.
Place 2 of the aubergine slices in a flameproof dish, forming a cross. Place a slice of tomato on top, season with salt and pepper, add a basil leaf, a slice of mozzarella, another basil leaf, then more salt and pepper, and finally another slice of tomato. Fold the edges of the aubergine around the filling. Repeat with the other ingredients to make 4 parcels in total. Cover and chill for 20 minutes, or until required.
To make the dressing, whisk together the oil, vinegar, tomato paste and lemon juice. Cover and set aside until required.
When ready to serve, brush the aubergine parcels with olive oil. Place the dish under a preheated hot grill and cook for about 5 minutes on each side, until golden brown. Serve hot, drizzled with the dressing and scattered with the pine nuts and extra basil leaves.