Pasta with vegetables

For 6 people: 500 g of propellers-3 aubergines-3 Zucchini-olive oil-3 onions-3 cloves of garlic-red, yellow and green peppers 3-6 large tomatoes-1 sprig of thyme-1 bay leaf-salt and pepper

Wash the aubergines and courgettes. Remove the ends, cut them in half lengthwise and then into slices of about 2 cm thick.
Arrange in layers in a colander, sprinkling as salt.
Lay on a plate topped with a weight and leave to drain for at least an hour.
Peel the onions and cut them into thin slices.
Heat a little oil over medium heat in a large thick-bottomed saucepan.
Let them fry the onion until it becomes transparent.
Wash and dry the peppers, remove the stem, seeds and pith.
Cut into small pieces.
Put the peppers in the pan with the onion and fry for 10 minutes.
Rinse the aubergines and courgettes and dry thoroughly with paper towels.
Add more oil to the casserole, aubergines and courgettes and cook for ten minutes.
Meanwhile peel and squeeze the garlic.
Pass the tomatoes in boiling water and peel, chop and add to the preparation together with the garlic, thyme, bay leaf, salt and pepper.
Stir, cover and let cook about three quarters of an hour.
Once cooked, remove the thyme and bay leaf.
Cook the pasta and drain it al dente, then pour the propellers to the casserole and toss over high heat.