1- Trim the aubergines, wash, dry and cut into strips; place in a strainer, sprinkle with salt and leave for 30 minutes to lose their bitter juices.
2- In the meantime, chop the Emmental cheese roughly and set on one side. Trim the pepper, wash and cut into strips. Trim the courgettes, wash and cut into rounds. Wash the basil and tear into pieces; peel the onion, wash and chop finely. Blanch the tomatoes in boiling water, drain, remove the skin, seeds and juice and chop the pulp roughly.
3- Put a spoon of oil in a pan and fry the strips of pepper; season with salt and cook for 5-6 minutes.
4- Put 4 spoons of oil in a pan and fry the chopped onion briskly until soft; add the courgettes and the aubergines, fry for 3-4 minutes, then add the strips of pepper and the tomatoes; continue to cook for 15-20 minutes, season with a pinch of salt and pepper and at the end of the cooking time add the torn basil.
5- Cook the pasta, drain when it is "al dente" and mix with two thirds of the vegetable sauce and the grated Parmesan cheese; arrange in layers in an ovenproof dish brushed with the remaining oil, alternating with layers of sauce and Emmental cheese and finishing with the cheese; place in an oven at 190 degrees for 10 minutes until the top is lightly gratinated and serve hot or warm as required.