2 tablespoons olive oil

½ medium diced red onion

¾ cup thickly sliced zucchini

¾ cup thickly sliced yellow squash

1 tablespoon minced garlic

1 cup ½ inch eggplant cubes

2 medium diced tomatoes

1/3 cup chopped fresh basil

1/3 cup grated parmesan cheese

 

Cook pasta as per directions and drain. In a pan, heat oil and add onion, zucchini and squash to frying pan and sauté stirring often for a few minutes. Add eggplant and garlic and cook while stirring until eggplant softens. Reduce heat to low and add tomatoes. Cook tomato mixture while stirring frequently for 3 to 4 minutes or until vegetables are softened. Combine tomato mixture, basil, cheese and pasta together in a large bowl. Serve hot.