Cut the eggplant into cubes. Sauté in extra-virgin olive oil, then add salt and cook until the eggplant is fully tender and golden.

Set the eggplant aside. In the same pot, add the Piccadilly tomatoes cut into quarters, the tomato paste, and cook until you have a fairly thick sauce.

Meanwhile, cook the pasta. When it's almost done, add it to the sauce and finish cooking together. If the mixture is too dry, add some pasta cooking water. Add the basil and, if using, the grilled bell peppers and zucchini.

Mix everything well, then top generously with grated Parmesan and smoked mozzarella cheese.

Place under the broiler for 4 minutes, or until a golden crust forms on top.