Heat a nonreactive large skillet over medium heat; add about 1 ½ tablespoons of oil and heat till shimmering. Add about half of the eggplant, season with salt and pepper, and sauté until softened, browned and cooked through. Remove to a bowl. Repeat with about 1 ½ tablespoons of the oil and the rest of the eggplant, adding to bowl when done.

Add last tablespoons of oil to the skillet and sauté the zucchini ands scallions until the zucchini is crisp tender. Add the eggplant back to the skillet along with the tomatoes and basil. Cover and simmer for about 5 minutes, stirring occasionally. Taste and season with salt and pepper. Continue to simmer for a few more minutes to build flavor.

Meanwhile, cook your pasta and save a little bit of cooking water as you drain it. Toss the pasta with your sauce and a little reserved water to help the sauce coat the pasta. Serve immediately. The dish is vegan. If you eat cheese and want to embellish with Parmesan, be our guest!