How to Make Garden Vegetable Pasta

• Cook the Vegetables. Dice the eggplant, zucchini, red pepper, and banana pepper into bite-size pieces. Heat a large skillet over medium-high heat and add the vegetables to the dry pan first. Let them cook until they start to soften and develop some caramelized color.
  1 Eggplant, 1 Small Zucchini, 1 Red Pepper, 1 Banana Pepper
• Once the vegetables have good color, add 1 tablespoon olive oil, oregano, salt, and pepper. Stir and cook for about 1 more minute to bloom the spices. Transfer the vegetables to a plate and set aside.
  2 Tablespoons olive Oil, ½ Tablespoon Dried Oregano, 1 Teaspoon Salt, ½ Teaspoon Pepper
• Cook the Pasta. While the vegetables are cooking or resting, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve at least 1 cup of the pasta water before draining.
  8 Ounces pasta
• Make the Simple Tomato Sauce. In the same skillet you used for the vegetables (don’t wipe it out — all that flavor stays!), add the remaining 1 tablespoon olive oil, diced onion or shallot, sliced garlic, cherry tomatoes, and tomato paste.
  1 Small Onion, 4 Cloves Garlic, 30 Cherry Tomatoes, 1 Tablespoon Tomato Paste
• Cook for about 3–5 minutes, stirring often, until the tomatoes begin to soften and the garlic is fragrant. Add 1–2 ladles of reserved pasta water to the pan and simmer for another 5 minutes, letting the sauce thicken slightly.
• Combine Everything. Add the cooked vegetables back into the pan with the sauce. Stir to coat everything well, then add the cooked pasta and toss until fully combined. If needed, add a little more pasta water to loosen the sauce.
• Serve warm with a drizzle of olive oil, plenty of fresh basil, and a generous sprinkle of Parmesan cheese.
  ½ Cup Parmesan Cheese, 1 Cup Fresh Basil Leaves