Peel the carrots and cut into small cubes. Clean, wash and finely dice the zucchini and eggplant. Peel and finely dice onion and garlic. Put pasta in boiling salted water and cook for about 12 minutes.
Heat the oil in a pan. Fry the tartar for about 5 minutes. Add onion, garlic and diced vegetables and fry for about 5 minutes more. Stir in tomato paste. Season with salt, thyme and pepper.
Add the tomatoes, chop a little, bring to the boil and boil everything down for about 5 minutes. Drain the pasta and serve with the sauce. Garnish with thyme.