Pasta all'ortolana – summer vegetable pasta - Coochinando

Ingredients

• 400g fusilli (alternatively you can use penne or short rigatoni)
• 250g aubergines, washed and chopped into small cubes
• 4 tablespoons extra-virgin olive oil
• 1 clove of garlic, peeled and crushed
• pinch of salt
• 250 courgettes, washed and chopped into small cubes (best to use small ones)
• 1 red pepper, washed, seeds, innards and white filaments taken out, chopped into small cubes
• 6 tablespoons of extra-virgin olive oil (in addition to the earlier 4 tablespoons)
• 2 big cloves of garlic
• 15 black olives (take stones out with gentle pressure)
• 2 tablespoons of capers, rinsed of their salt
• 15 cherry tomatoes, washed and chopped in half
• big bunch of basil leaves (over 10)
• Salt for boiling water
• 50g smoked cheese, chopped into cubes
• Extra basil leaves to garnish