Step: 1
Turn on the oven to 250°C.
Step: 2
Cook the pasta “al dente” by salting the water as usual. Drain them and put them back in the pan.
Step: 3
In a pan, brown the onion over medium heat with a little olive oil, then add the eggplant and zucchini (add a little olive oil if necessary), cook for 5 to 10 mins.
Step: 4
Add the crushed tomatoes, salt, pepper, oregano, olives (which you will have carefully pitted beforehand) and half of the mozzarella cut into small pieces.
Step: 5
Mix the preparation well and cook over low heat for 10 minutes.
Step: 6
Pour the mixture over the pasta and mix.
Step: 7
Pour everything into a gratin dish, sprinkle with parmesan and sprinkle the rest of the mozzarella over the pasta, to create a gratinated layer.
Step: 8
Bake.
Step: 9
Remove the dish from the oven when the mozzarella has melted and the dish is nicely toasted.
