Bring a large pot of water (4 quarts) to a boil over high heat. While the water is heating, dice the eggplant and pepper, slice the shallot, and chop the garlic.

Carefully clean and dice the tomatoes, reserving any juices.

Heat the oil in a large, non-reactive pan over medium heat.

Add the diced eggplant and sauté, stirring often until golden. Remove with a slotted spoon and set aside.

In the same pan, add the pepper, garlic, and shallots. Cook for a few minutes over medium heat, being careful NOT to brown.

Add the capers, olives, cooked eggplant, and tomatoes with their juices. Cook on medium heat for a minute or two.

Season with the dry oregano, a pinch of salt, and pepper to taste. Keep warm.

Once the water has reached a rapid boil, add salt to taste and then the pasta. Cook until al dente (follow package directions).

When the pasta is ready, drain it and transfer to the pan with the vegetables. Mix well over low heat until all the flavors are well incorporated.

Transfer to a platter or portion onto individual plates. Top the pasta with the shredded Pecorino Romano.