Dice the onions and aubergine, slice courgettes and peppers and quarter mushrooms
Pour half the olive oil into a large saucepan, lightly fry the onion and peppers for 3-4 minutes. Add the mushroom to the other vegetables then add the tinned tomatoes. Cook for 20 minutes until all the vegetables are tender.
Garnish with chopped fresh parsley
Cook the pasta in salted boiling water. Drain and combine with the remaining oil, parmesan and chopped basil and season to taste
Serve pasta and vegetables sauce from separate containers