Lined Ditalini with vegetables

Ingredients for 4 people:

350 g. lined Ditalini
1 aubergine
300 g. peeled tomatoes
a clove of garlic
6 tablespoons of olive oil
grated Grana cheese
2 courgettes
2 red peppers
1 onion
some parsley
salt, pepper

METHOD

Finely chop the onion, garlic and some parsley and lightly brown in a pan with some oil. Clean and dice the courgette and aubergine, add it to the pan and brown lightly for about 1Ο minutes, stirring contin-uously; then add the cleaned and thinly sliced pepper and cook for α few more minutes. Add the toma-to puree, salt and pepper and cook for about 1/2 hour in a covered pan; add stock if necessary. Before removing from the flame add some more finely chopped parsley. Ιn the meantime you will have cooked the pasta in plenty of boiling salted water and drained it al dente; add this to the vegetable sauce. Sprinkle with grated cheese and serve.