Weeknight Pasta with Zucchini, Eggplant, and Peppers Recipe

Ingredients

• 1/2 pound fusilli pasta
• 2 tablespoons extra virgin olive oil
• 1 carrot, peeled and cut into 2x1/2-inch strips
• 1/2 red onion, sliced into 1/4-inch slices
• 1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
• 1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
• 1/2 bell pepper, any color, cut into thin strips
• Kosher salt
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
• 1 teaspoon Italian seasoning (dried thyme, oregano, basil)
• 1/8 teaspoon freshly ground black pepper
• 1 pint of cherry tomatoes, halved
• 6 basil leaves, thinly sliced
• Grated Parmesan optional (omit for vegan version)