Pasta Primavera - cooking recipe

Ingredients

2 red onions, thickly sliced
3 peppers (red, green and yellow, as desired), cut into strips
2 baby eggplants*
2 small zucchini
1/4 c. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. thyme
1/2 tsp. basil
4 cloves crushed garlic
12 oz. pasta
1/4 c. parsley, chopped

Preparation

*I also add 1/2 to 1 cup cooked garbanzo beans to vegie mixture, if served as a meatless main dish.