Pre-heat a large skillet over medium-high heat. Add a glug of olive oil along with the onions and yellow pepper. Sauté for a few minutes and then add the garlic and zucchini. Sauté for few more minutes and then remove the vegetables from the pan and set aside.

Add a glug or two more of olive oil and sauté the eggplant. Season with salt, pepper and Italian seasoning and cook until the eggplant just starts to soften. Return the onion, pepper and zucchini to the pot and stir in the tomato paste. Continue to sauté for a few minutes. Add the balsamic vinegar and chopped tomatoes. Cover the pan and simmer over low heat for about 10 minutes until the tomatoes start to break down.

While the sauce is cooking, bring a large pot of salted water to a boil. Boil the pasta according to the package directions until it is al dente – about 6 to 8 minutes. Reserve 1 cup of the pasta water and set aside. Drain the pasta (do not rinse).

Add the cooked pasta to the sauce and toss together. Add some of the reserved water to loosen up the sauce as needed. Simmer for another minute or two and season again with salt and freshly ground black pepper to taste. Toss in the fresh parsley.

Transfer to serving bowls and top with grated Parmesan cheese and torn basil leaves. Serve immediately.