Rigatoni with eggplant, zucchini, black olives and pesto

Cut the ends off the eggplant, cut it into strips and then small cubes, and put it in a saucepan.

Cut the zucchini into small cubes and add to the saucepan.

Add water almost to cover the vegetables and cook about 20 minutes over medium-high heat.

After about 5 minutes add 3 tablespoons of table salt and stir; add some sea salt.

Put the pasta into the pot, stir straight away, and set a timer for the cooking time on the packet.

Return the cooked eggplant and zucchini to the pan, add the onion and extra virgin olive oil, set over medium heat and cook about 5 minutes until the onion browns.

Add a little white wine.

Add thyme and pepper; cut the black olives in half and in half again, add them and stir.

Add the pesto; swirl a little water in the jar and add that to make the sauce.

Keep the sauce on low heat, add the pasta and stir gently; serve in a pasta bowl with parmesan on top if liked.