Pasta alla contadina or pasta of the farmer's wife. Contadina is the female of contadino who is a farmer or even a peasant. This in the days when men would not get caught dead near a kitchen. No matter, this is a splendid dish that has a few tedious steps and is not a light dish. All ingredients are cut and cubed. Zucchine and peppers are deep fried and set aside and afterward the cubed eggplants are fried and also set aside. While heating the pasta water,  in a new skillet cover it's bottom with extra virgin olive and  heat it as hot as possible  Then  add a clove of garlic and the sliced pomodorini prepared in advance.   This will create a cream around the tomatoes and seals their flavor. As soon as the pasta is added to the boiling and sea salted water, ad the fried vegetables to the sauce. At tis point  add basil leaves cut by hand. Stir well and after a minute or so shot the flame and sprinkle some parmigiano and stir well. A few minutes before the pasta is done add it to the sauce and start mixing and a some pasta water and some more basil. Let is sit for a minute or so to allow the flavors to get to know each other and amalgamate. Serve adding a little olive oil, some black pepper and a little more parmigiano. I used  Italian caserecce pasta. but any pasta will do, ENJOY