Preheat the oven to 350 °F and put a pot of salted water on the stove to boil.

Peel the bell peppers, cut them into large pieces, and place them in a baking dish. Drizzle with olive oil and sprinkle with smoked paprika and salt.

Cut the chili pepper and garlic into large pieces and add them to the peppers.

Roast the vegetables in the oven for 25 minutes.

Cut the eggplants into pieces. Fry the eggplant in olive oil until soft.

Roughly chop the onion and crush the garlic. Add both to the pan with the eggplant and cook along with it.

Remove the roasted peppers from the oven and increase the oven temperature to 400 °F.

Cut the roasted peppers into smaller pieces and add them to the pan with eggplant, onion, and garlic. Also add the dried rosemary, dried thyme, and bay leaf.

Add the tomato paste and harissa to the mixture, let it cook briefly, then pour in the white wine.

Let the mixture reduce and add the diced tomatoes.

Place the ground meat in a bowl, add a pinch of salt and pepper, and mix everything quickly.

Fry the ground meat in a drizzle of olive oil, making sure it stays in large chunks. Season with a pinch of smoked paprika.

Add the fried ground meat to the tomato sauce and mix well.

Cook the penne pasta in the salted water according to the package instructions.

Mix the cooked pasta with the tomato sauce, add a spoonful of the pasta cooking water to make it creamier, and let the pasta cook a little longer over low heat.

Spoon everything into a baking dish and make sure it is well distributed.

Sprinkle the grated mozzarella over the pasta and let it gratinate in the oven for a bit longer.

Enjoy!