Grill a while red bell pepper in the oven without cutting it. Grill it until the skin turns black on all sides. When it’s done, leave it in a closed container for 5 min to cool. Peel of the skin an cut it into strips
Heat up some olive oil in a pot. Add chopped onion, the dried herbs, chilli flakes and chopped garlic. Let this simmer on medium low heat until fragrant
Add the tomato paste and chopped cherry tomatoes. Let this simmer on medium heat. Add olive oil, salt and pepper to taste
Cook the pasta in salted water
Cut the eggplant and zucchini and grill it. Place it in a pot to cool when finished. Add arugula and the red bell pepper. Season with olive oil, kalamansi vinegar, salt and pepper
Drain the pasta and mix it with the tomato sauce. Add parmesan cheese and stir. Add arugula, burrata and extra parmesan cheese as a finishing touch
