Preheat the oven to 350F.

In a large bowl, combine olive oil, garlic paste, and dried oregano. Add the eggplant to the bowl and mix well.

Transfer them to a baking dish, and season with salt and pepper. Roast for 15 minutes.

Next, at add the cherry tomatoes. Stir to combine, adding a little extra oil if the eggplant is looking dry. Return to the oven for another 15 minutes or until the tomatoes start to burst.

Tear apart the burrata, and scatter it over the veggies. Place the dish back in the oven for just a few minutes to allow the burrata to warm through.

Serve warm, garnished with black pepper and basil.