Heat the extra virgin olive oil in a large, low, non-stick pan. Cook the thinly sliced onion; remove the seeds from the peppers and cut into matchsticks, then add to the onion.
After a few minutes, add the unpeeled eggplant, cut into small pieces. Add the zucchini, cut into round slices, and fry over a high heat. Lastly, add the chopped cherry tomatoes and salt. Cook for approximately 20 minutes.
Cook the Barilla Rigatoni in plenty of salted water, drain when al dente, and sauté with the sauce. Sprinkle with grated Pecorino cheese and serve.