Spirulina pasta with vegetable ratatouille

For 6-8 people
500 g pasta fusilli with spirulina
salt

For the ratatouille
1 onion
2 ripe tomatoes
1 eggplant
1 red or yellow bell pepper
herbs according to taste (thyme, basil, oregano etc.)
salt
a pinch of cayenne pepper
extra virgin olive oil

Prepare first the ratatouille of vegetables: you can prepare even in greater quantities to be used in different moments and with previously, or you can use advanced accompaniments to dress a pasta (as in this case) or another cereal.
Washed and diced all the vegetables separately.
In a large skillet heat the oil and fry the onion over low heat.
Add the eggplant and saute until it begins to soften, add a little more oil if necessary, as it tends to absorb a lot.
Finally add the pepper and the tomatoes, add herbs and salt and simmer on low heat until completely cooked, stirring occasionally and adding a few tablespoons of water if necessary.
Boil the pasta in boiling salted water, drain and let her jump with vegetable ratatouille.
Serve hot.