Trim the aubergine; dice it, season with a bit of salt and let it rest in the colander for 20 minutes to allow it to give out all its water; rinse the cubes under running water, drain them well and dry them.Clean the peppers, removing the white veins and deseeding them, trim the courgettes, rinse the two vegetables separately and dice them. In a saucepan with boiling water blanch the tomatoes for a minute, drain them and peel them, remove seeds and vegetation water then dice them.Peel the onion and the clove of garlic, rinse them and slice them finely. Heat the oil in a sauce pan, add the onion and garlic mix and fry until soft but not golden; add the pepper and brown for 2 minutes; add the cubes of aubergine and courgettes and brown over a high heat for a few minutes, stirring well with a wooden spoon.Add the tomato cubes, mix again and season with a smudge of salt and a grind of pepper. Simmer for about 15 minutes, covered, over a medium heat; 2 minutes before it is ready, add the chopped basil.In the meanwhile cook the pasta in plenty of boiling salted water, drain it when al dente and mix it with the vegetables in a serving dish. Sprinkle it with the chopped parsley, thicken it with the parmesan and serve warm.