New way of making pasta sauce for dinner

Hello, friends, food lovers, and community greetings! Hope you all are doing well and having a nice weekend with your loved ones.
Today, I am sharing one simple recipe that I created on the spot.
These days, we have some problems with the vegetables that we buy in International shops. They have a good options of tropical fruits and vegetables, a reasonable price, but they do not stay fresh longer than two days. I suspect they are frozen or kept longer in cool storage. Since I discovered this, I stopped buying them in larger quantities, and I use them as soon as possible.
I have experience with aubergine, paprika, and tomatoes. So I tried to use them quickly or cook them and keep them in the refrigerator.
Last time I had some aubergine nest day some of them started turning brown before they all got spoiled. I planned to use some of the better ones in time. And there, my new recipe has been created.
Ingredients:
I used the following ingredients for my dish:

• 2 aubergines
• 1 tomato
• 2 small onions
• 3-4 garlic cloves
• 1 red bell pepper

First, I cleaned, peeled, and sliced the vegetables into appropriate pieces. I chopped the tomato, onions, and bell pepper.

Then, I spread 1 teaspoon of oil in a pan and added all the vegetables along with garlic. I covered the pan and cooked them on very low heat until they became softer.

Once softened, I removed them from the heat and let them cool down. Removed garlic peels and discarded them. I stored the cooked vegetables in a container in the refrigerator, and they can also be frozen for later use.

Here are the Ingredients for the sauce
2 tbsp olive oil
1 box chopped tomatoes
aubergine, tomato, paprika, onion mixture
4 mushrooms
2-3 tbsp tahini sauce
Some beans are optional. (After cooking aubergine and tomato, the sauce was very much for two adults' dinner, so I avoided adding the kidney beans.)
spices
1 tsp thyme
1 tsp basil
1 tsp oregano
1.5 tsp salt
1 tsp paprika powder.
1 tsp black pepper
Two days later, I decided to make some pasta sauce, so I took the vegetables out of the fridge.

I pureed the cooked vegetables into a paste, although mashing them would also work.

Next, I warmed a pan, poured in 1 tablespoon of oil, and added spices: dried thyme, basil, oregano, salt, pepper, and paprika. Then, I added some chopped mushrooms I had in the fridge, sautéing them lightly.

incorporating the aubergine, tomato, and bell pepper paste. I added a little water to rinse out my vegetable chopper and cooked the mixture for 2 minutes.

After that, I added some ready-made chopped tomatoes, stirred everything well, and cooked it for an additional 5 minutes.

Mixed the tahini with a pinch of salt, a pinch of pepper, and water. Spread tahini sauce on it. It turned very quickly into oil.
It enhanced the taste.

I cooked some linguine and topped it with the sauce,

Adding lots of pumpkin seeds and sunflower seeds. Fresh tomatoes, cucumber (which I bought from the supermarket), and black olives. And enjoyed our new experimental dinner that turned out very delicious.

Here is one question for readers.

These days we are getting avocados like this from international shops, they look good from the outside, but it didn’t look good or taste good at all. I throw them in the compost. Does anybody have the same experience with avocado? What does it mean?
Thank you.