Put a large pot of water on to boil for the pasta.
Peel and finely chop the onion.
Cut the eggplant in pieces roughly one inch square.
De-seed the red pepper and cut into pieces roughly one inch square.
Top and tail the zucchini cut it in half lengthwise and then in half moons roughly half a quarter of an inch thick.
Heat 1 tablespoon of the mild olive oil in a large deep frying pan (if possible one that has a lid as you’ll need it later) over medium heat.
Sauté the onion for a minute or two and then add the eggplant.
Continue to cook, stirring almost constantly so that the eggplant softens.
You may need to gradually add a bit more oil as eggplant does really absorb it.
Once the eggplant has begun to soften (about 5 to 7 minutes), add the mushrooms, zucchini and red pepper.
Sauté the vegetables until they begin to pick up a bit of colour.
Stir in the tomato sauce or passata as well as the basil and oregano.
Add a pinch of salt and some freshly ground pepper to taste.
Put the lid on the pan, lower the heat and simmer the sauce for ten to twenty minutes, stirring occasionally. (The longer the better, up to half an hour.)
When you are ready to serve, cook the pasta in boiling salted water according to package directions.
When the pasta is cooked, drain and divide between four plates, spooning the sauce over top.
Garnish with grated or shaved Parmesan, Parmegiano Reggiano or Gran Padano cheese.