Start by washing and peeling the vegetables, then cut the tomatoes into cubes, the celery into slices, the onion and thin slices, and the aubergines and courgettes into strips (cubes are fine too, if you prefer), taking care to keep half a courgette aside. for the final decoration.
Fry the onion with oil in a very large non-stick pan, then add aubergines and courgettes, cover with the lid and cook for 5-10 minutes, stirring occasionally.
Then add celery and tomatoes, add salt and cook for another 10 minutes, always with a lid.
Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the sauce, adding a little cooking water if needed.
Then add grated provolone and courgette to the julienne and, if desired, a little freshly ground pepper.
The pasta with aubergines and zucchini is ready, you just have to serve it.
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