Cut the eggplant, zucchine and red pepper in small dices. Finely chop the onion.
Heat three tablespoons of olive oil in a pan, add the onions and the veggies.
Cook for about 10 minutes at medium-high heat.

Remove the veggies from the pan and add the passata, season with salt and cook for about 20 minutes, depending on the passata.
Put the veggies into the sauce and mix well.

Cook the pasta al dente, pour it into the warmed sauce and sautè.
Remove from the flame and add the ricotta, mix vigorously, add freshly ground black pepper.

And don’t be classy, serve from the pan.