Put a saucepot on medium heat with the olive oil in it and allow to warm up; once the olive oil is warm add the garlic and onion and mix well.
Once the smell of the rawness of the garlic has gone (about one minute), add the eggplant, zucchini, peppers, and tomatoes to the pan with some salt and mix well.
Add a lid on top of the saucepan and reduce the heat to medium-low; allow this sauce to cook for about 25 minutes, keeping an eye on it, so it doesn’t stick to the bottom of the pan. It should not be sticking, as the vegetables used contain a lot of water and the flame should be on medium-low, however, it is good to keep on mixing it, so the flavors blend well together.
While the sauce cooks, bring some water to the boil and cook the pasta as per the instructions on the package; I have used penne pasta, which normally has a cooking time of between 10 and 12 minutes.
Once the pasta is cooked, drain the pasta (without over draining it) and add it to the ready sauce; mix well and adjust the salt level if needed. Mix well once more and serve!