Linguine with Provencal Vegetables.

This basically a quick cook ratatouille and is just a case of cutting the veg into similar size small pieces and cooking in the right order.
Finely chop or dice onion, courgette, aubergine and red pepper.
Add a good glug of olive oil to a pan and fry the onion with finely chopped garlic until soft, but not coloured - then add the courgette and cook for a few minutes before adding the red pepper - add the aubergine and cook for a few minutes then add chopped tomatoes and slowly stew down for a few minutes before adding chopped herbs - basil is the obvious choice but parsley is more traditional - or combine the two.
Add more olive oil and cook on a low heat until all the flavours merge together - ratatouille is vegetables slowly stewed in olive oil.
Serve with pasta and a good cheese on top.