fry 20g of onion in a pan with 4 tablespoons of oil. When it starts to brown add the tomatoes and let cook for 30 minutes, add salt and pepper and mix all with a blender. Cut the eggplants, peppers, zucchini and onion into small cubes. Heat a fryingpan, and add 20g. of oil at a time and cook the vegetables separately, taking care to clean every time the pan with paper towels. Cook the orecchiette pasta in boiling salted water and then put the pasta in a large pan with the vegetables. Serve putting a ladle of tomato sauce on a plate and place the orecchiette in the middle. Guarnish with grated ricotta and basil leaves cut into strips.