Ingredients (3/4 people) 

250 g Antica Pasta gigli 250 g aubergines, 250 g zucchini, 1 onion, 1 garlic glove, 350 g of red fresh tomatoes, extra-virgin olive oil, grated Parmigiano Reggiano cheese, fresh basil, salt and black pepper to taste.
Suggestion: you can substitute mushrooms or artichokes for aubergines, according to the season.

Execution 

Wash and julienne the aubergines, sprinkle with salt and leave them draining for about 30 minutes in a colander. In the meantime wash and julienne the zucchini; blanch and drain tomatoes, then chop them after peeling and removing their seeds. Let gently wilt the sliced onion in a pan together with the garlic until the latter become slightly brown. Remove garlic, add the aubergines and zucchini and let it cook. Add the chopped tomatoes, salt and pepper to taste and let cook for about 10 minutes more. Cook the gigli in a deep pot with abundant salted boiling water until they are al dente, drain and drop it into the hot vegetable sauce. Top with fresh basil, grated Parmigiano Reggiano and serve hot.