Pasta and Vegetables

• 12 ounces short pasta, like penne or fusilli
• 1 medium eggplant, diced into half-inch cubes
• 1 large zucchini, sliced into half-moons
• 1 large yellow bell pepper, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 3 cups vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried Herbes de Provence
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh basil leaves for garnish
• Grated Parmesan cheese optional