In a pan, put the cooking oil and fry onions. When they start to become soft, add the garlic and cook until fragrant.

Put the eggplants and leave for a few minutes (add some oil or water if necessary).

Once the eggplant is almost cooked, add the diced peppers and zucchini and simmer for 5 min.

Meanwhile cook the pasta in boiling salted water.

Add the diced tomatoes to the pan.

Add some sea salt to your taste and the sugar (it will break the bitterness of the sauce).

After simmering for about 5 min, add the balsamic vinegar.

Once the pasta is cooked, put it directly in the pan and add a drizzle of olive oil on the pasta.