Brush eggplant slices with olive oil and season with salt and pepper.

Broil eggplant on both sides until soft and browned.

Cut broiled eggplant into large cubes and set aside.

Roast bell peppers over an open flame or under the broiler to loosen the skin. Peel, seed, and core the peppers.

Cut roasted peppers into medium strips and set aside.

Boil asparagus spears in lightly salted water for about 4 minutes.

Drain asparagus and let them cool.

Cut asparagus into 1-inch pieces and set aside.

Peel the outer skin of the fava beans.

Remove the inner beans from the pods.

Discard the pods.

Cook orecchiette pasta in rapidly boiling, lightly salted water for about 8 minutes, or until al dente.

Heat olive oil in a large skillet over medium heat.

Add chopped garlic to the skillet and sauté for about 1 minute, or until golden.

Add eggplant, bell pepper, asparagus, fava beans, salt, and pepper to the skillet.

Cook the vegetable mixture for about 3 minutes on medium heat.

Drain the pasta, reserving a small amount of cooking water.

Add the cooked pasta to the skillet with the vegetables and toss well.

Serve the orecchiette dell'ortolano hot in heated pasta bowls.