Vegetarian Carbonara

Preparation:

Preparation: Cut the pepper, aubergine and celery into small cubes. Peel the garlic clove and rinse it. In a large frying pan, pour 2 tablespoons of oil, a clove of garlic and a piece of chilli pepper. Heat the oil over low heat for about a minute. Then add the pepper, aubergine and celery to the pan and cook for another minute or so. Now, over a more intense flame, add the marjoram and cook for about 15 minutes. Then put out the fire. In the meantime, put the eggs in a small bowl together with the remaining oil, adding the parmesan and mixing thoroughly to make the mixture creamy. Drain the pasta al dente and pour it into the pan with the vegetables, adding the egg and parmesan cream. Light the fire, mix carefully and leave to cook for about 2 minutes. Serve immediately piping hot.