Weeknight Pasta with Zucchini Eggplant and Peppers

Ingredients

• 1/2 pound fusilli pasta
• 2 tablespoons extra virgin olive oil
• 1 carrot , peeled and cut into 2 x 1/2-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 x 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 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 cherry tomatoes , halved
• 6 basil leaves , thinly sliced
• Grated Parmesan optional (omit for vegan version)

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