Cut the eggplant into slices not too thick, so grilling in a cast iron plate. When all the slices are cooked, cut them into strips.
Cut the tomatoes into four parts. Put in a pan the extra virgin olive oil, grilled eggplant, tomatoes, olive past and fresh oregano chopped by hand. Add salt to taste and cook for 10/15 minutes on medium heat without a lid, stirring often.
If necessary, at the end of cooking add a ladle of cooking water from the pasta.
Cook the Boccolotti Filotea in plenty of boiling salted water, drain the pasta and jump it into the pan with the sauce.
Serve adding a few leaves of oregano and enjoy!