For one pound pasta (we like angel hair or linguine) julienne one regular or three Chinese (we prefer Chinese) eggplant, three large or four small zucchini.
In large skillet sauté with cherry tomatoes in olive oil and garlic until crisp and tender.
Add cooked pasta and sauté until vegetables are as done as you like. Red pepper flakes add a little zing.
Top with good importer Pecorino Romano grates cheese.
