Ingredients

Saucepan #1

• 800 grams Finely chopped tomatoes
• ¼ Onion finely chopped
• ½ Carrot finely chopped
• Celery stick chopped into small pieces
• Extra virgin olive oil EVOO

Saucepan #2

• 1 Medium size eggplant cut into cubes
• 1 Capsicum cut into cubes
• 1 Zucchini cut into cubes
• ¼ Onion finely chopped
• 200 grams ricotta
• EVOO
• Pecorino cheese

Instructions

1. Put a medium size saucepan on the stove at a med-high heat and add a generous amount of EVOO.
2. Once this heats up add the carrot, onion and celery and wait until the onion begins to brown.
3. In another saucepan, around the same size, heat up some more EVOO on a high heat and once it is ready, add the onion, eggplant, zucchini and capsicum, adding a spoon of table salt.
4. Leave this to cook for around 20 minutes, stirring occasionally.
5. In the other saucepan, add the finely chopped tomatoes and a teaspoon of table salt.
6. Stir the sauce well, and leave it to cook for between 15-20 minutes.
7. Bring a large pot of water (at least 5L) to boil and add the pasta.
8. Stir it every couple of minutes using a wooden spoon as this pasta is served al dente and can sometimes stick together.
9. By now, the vegetables are ready so you can turn off the heat and add them to the sauce (keep this cooking on a medium heat).
10. Add the ricotta to the sauce in small chunks and stir it through, keeping 100-150g to the side for later on. Put the sauce down to a low heat.
11. The time you cook the vegetarian pasta for depends on your taste, it is a hard texture pasta and should be cooked for at least 10-12 minutes, and no longer than 15 (if you prefer it a little softer).
12. Strain the pasta and add it to the sauce where it can continue to cook for a little but longer, making it a little more delicate.
13. Remove the saucepan from the heat after a couple of minutes, grate some fresh pecorino cheese on top and mix it through.