Boil the pasta. At this time, prepare the eggplant: cut into strips, a little salt and squeeze the yoke to remove the bitterness. Prepare the vegetables - peppers cut into strips, tomatoes - diced (if tomatoes are thick-skinned, then skin can be removed, scalded with boiling water). Cut onion into strips, chop the garlic (grated, in chesnokodavilke or a knife - to your taste). With the pasta drained, I have washed and sometimes (just a habit from Soviet times)

Onions and garlic fry in olive oil until translucent

Add the pressed juice from eggplants, peppers and cook for another 5 minutes

Put the chopped tomatoes, salt to taste, add black pepper and other spices who he loves (can be thyme, nutmeg), I added chopped coriander. Pour half a glass of wine (by the way, I had not red but pink, but I think that didn't hurt))) and simmer it all until tender

When the vegetables protushitsya, mix them with pasta and fall asleep on top of grated on a coarse grater cheese (we love to make it bigger) and put in the oven, preheated to 200 gr.

Bake for about 20-25 minutes so the cheese melted and brown. Maybe I should have called this dish a gratin, because the form it clearly does not hold...))) But how delicious!!!