Start chopping the vegetables in the order of cooking and add to the pan as you go. Always start by boiling the kettle ready for the rigatoni to cook. Omit the parmesan for vegans and drizzle with your finest extra virgin olive oil instead.
In a wide pan, heat the oil over medium heat, add the eggplant and season generously with salt. Cook for 5 mins then add the capsicums and zucchini, continue frying until soft around 10 mins. Cook the pasta in pot of boiling salted water according to packet directions.
Add the garlic, oregano and chilli flakes to the vegetables and cook for a minute. Add the tomatoes and basil and cook 3-4 mins until lightly thickened. Drain the pasta, reserving a cup of the cooking water; adding enough to the vegetables to loosen slightly, then add the pasta to the pan and toss well with half the parmesan and adjust seasoning to taste. Serve with the remaining parmesan.
2-3 tablespoons olive oil
1 large eggplant, cut into 2cm cubes
2 capsicums, cored and cut into 2cm pieces
3 zucchini, cut into 2cm pieces
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano or marjoram
pinch chilli flakes
3 medium tomatoes, chopped 2cm pieces
a handful basil leaves