Trim the aubergine, once rinsed chop them into chunks. Remove the soil from the mushrooms, rinse them and slice them into segments. Blanch the tomatoes in boiling water, once deseedes and peeled chop them and keep them aside.Heat a dash of oil in a pan, add the slightly crushed garlic, add the aubergines and brown evenly over a high heat and stirring often, add the mushrooms and brown for 2-3 minutes, then drain the aubergines and the mushrooms and set aside.Then pour the tomatoes in the same pan, with the parsley, a pinch of salt and a grind of pepper then simmer for 15 minutes over a high heat. Add the aubergines and the mushrooms and simmer for 5 more minutes.Before removing from the heat, sprinkle with chopped parsley. Cook the pasta in plenty of boiling salted water; drain it al dente and mix with the aubergine and mushroom sauce, sprinkle with grated pecorino and serve.