Cut the aubergines long ways and then into 1" pieces.
Cut the courgettes in half and then into 1" pieces.
Cut the peppers into 1" squares and chop the red onions.
Wipe and quarter the mushrooms.
Pour a little olive oil into a large saucepan, lightly fry the onion and peppers for 3-4 minutes. Add the aubergines, courgettes and garlic and cook on a low heat with the lid on for approximately 10 minutes.
Fry off the mushrooms in a little olive oil, add to the other vegetables then add the tinned tomatoes. Cook for 5 minutes until all vegetables are tender.
Cook the pasta in salted boiling water. Drain and combine with the vegetable sauce. Season to taste.