Add Extra-Virgin Olive Oil (to taste) into a large saucepan and then cook together the Garlic (1 clove), Onion (1/4), Celery (1 stalk), and Carrot (1) for about 5 minutes on a medium heat.
When the onion and garlic begin to brown, add the Eggplant (1), Zucchini (2) and Red Bell Pepper (1).
Cover the saucepan with a lid and cook for about 15 minutes. Stir occasionally.
After 15 minutes, add half glass of water into the saucepan and Sea Salt (1 pinch). Place the saucepan with the vegetables on the stove at medium-high heat for about 20 minutes.
When the vegetables become soft, add the Tomato (800 gram), Fresh Basil (to taste) and another pinch of salt. Cook the sauce for about 20 minutes.
Get a large pot and fill it with 5 litres of water. Put this on the stove at a high temperature until it boils in preparation for the pasta. Add a palm full of sea salt to the water and stir. Then check the cooking time on your packet of Rigatoni (500 gram). Pour the pasta in and set your timer.
Once the pasta is cooked, strain it and then add it to your saucepan with tomato sauce. Mix it and then transfer it into the large pot where you boiled the pasta. Once the pasta is full of colour and the ingredients have started to stick to the rigatoni, it is ready!
Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre. Then, sprinkle some Pecorino Romano Cheese (to taste) on top of the pasta and serve nice and hot.