"Pasta alla trapanese"

INGREDIENTS

4 aubergines:
650 g, di maccheroni rigati (“striped”, “scatched” maccaroni)
300 g ripe tomatoes
3 barbecued peppers
1 raw minced pepper
1 clove of garlic, parsley
½ minced hot pepper
80 gr grated pecorino (sheep’s milk) cheese
olive oil
salt.

Brown in the oil the garlic, add parsley, the cleaned and cut by pieces tomatoes and the hot pepper. Add the cooked peppers and the raw ones (all of them julienne-cut). Firm-boil the macaroni in salted water and serve them with this sauce and with the grated pecorino.