5 tbsp. olive oil
1 c. chopped Spanish onion
1 med. red bell pepper, stems & seeds removed, diced
1 med. green bell pepper stems & seeds removed, diced
1 sm. eggplant (about 1 lb.) trimmed, peeled & cut into 1/2" cubes
1 lb. fresh ripe tomatoes, cored & sliced
1 garlic clove, crushed
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh basil
Grated Parmesan cheese

1. Heat olive oil in a large heavy skillet, preferably non-stick. Add onion and red and green peppers, saute until tender, about 10 minutes. Add eggplant, cook over high heat, stirring frequently until eggplant begins to brown about 5 minutes. Stir in tomatoes, garlic, salt and pepper. Cook, stirring 5 minutes. Stir in basil.

2. Toss hot pasta with the sauce and serve at once. Serve with cheese, if desired.