Shell Pasta with Vegetable Sauce

In a large skillet combine the onion, eggplant, tomatoes and garlic in half the oil, adding salt if required. Cook until softened.

Saute the bell peppers and oregano in the remaining oil until soft. Add the bell pepper mixture and the green beans to the tomato mixture and cook for 5 minutes.

Meanwhile, cook the pasta in plenty of boiling salted water until al dente; drain. Transfer the pasta to a tureen. Add the vegetable sauce and the cheese; mix well. Serve with a grinding of black pepper.