Recipe adapted from Oregon State University Extension's FoodHero.org.
Cook pasta according to package directions. Drain and set aside.
Heat oil in a large skillet over medium heat (300°F in an electric skillet). Add onion and garlic and cook until soft.
Add sweet pepper, zucchini, and eggplant. Cook about 10 to 12 minutes.
Stir in tomatoes, salt, pepper, and basil. Cook another 2 to 4 minutes or until heated through.
Serve over pasta and top with cheese.
Refrigerate leftovers within 2 hours.