This hearty recipe is perfect as the weather cools and you're starting to crave cozier foods. Use fresh veggies from your garden if you can, but store-bought produce works fine too.
In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.
Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.
If you don't like eggplant, increase the other vegetables or substitute an equal volume of chopped or sliced mushrooms.