Prepare the filling by cutting the aubergines into small cubes. Heat a generous amount of extra virgin olive oil in a frying pan and fry the aubergines on a high heat. Once softened, deglaze with the vinegar and soy sauce. Lastly, add the tomato paste and cook for a couple more minutes. Drain the aubergines in a fine-mesh strainer to remove the excess oil, which can then be used for the gnocchi. For the gnocchi, mix the flour, starch and mashed potatoes, seasoning with a pinch of pepper and nutmeg, a pinch of salt and a drizzle of olive oil. Roll out the dough with a rolling pin to a thickness of about 0.5 cm. Using a pastry cutter, form disks of about 7 cm in diameter. Place a spoonful of aubergine in the centre and close in a crescent shape, sealing the edges well. Cook the gnocchi in plenty of salted water until they rise to the surface and drain them on a plate lightly greased with oil. Leave to cool for about ten minutes. Toast the gnocchi in a frying pan with a little oil from draining the aubergines, browning them for a few minutes on both sides. They should be nicely browned. Serve the gnocchi on a platter, decorating with a few more cubes of aubergine and the finely chopped basil.