There’s a recipe floating around the Internet about boiling pasta, water, and all your vegetables in one pan until done. I’m still afraid it will be a gummy mess, so I opted for a more traditional version by boiling the pasta separately and sautéing the vegetables. It was still a quick supper!
Fresh Vegetable Pasta Sauce
Bring water to a boil. While 1/2 pound of pasta is cooking, sauté one small peeled and chopped eggplant, 1/2 sliced onion, 3 sliced garlic cloves, 1/2 red pepper, 1/2 green pepper, 3 sliced mushrooms, and several basil leaves in 3 tbsp of olive oil. Add salt and pepper to taste and hot pepper flakes.
Add 1 15-oz. can of chopped tomatoes and heat until thickened.
Drain, combine, and enjoy!