VEGETABLES: Place the courgettes, brinjal and garlic on a baking tray and sprinkle with olive oil. Roast in a preheated oven at 180 ºC. Alternatively, sauté the courgettes, brinjal and garlic in a heavy-based pan on the hob.
Place the peppers on a baking tray, sprinkle with oil and roast until the skin starts to blister and the flesh becomes soft.
Cut roasted brinjals into smaller pieces and slice the peppers.
In a large bowl, mix the sun-dried tomatoes with the olives and add the prepared courgettes, brinjal and peppers, reserving a few pieces of sliced pepper to garnish. Lastly, add the tomato sauce and cooked pasta. Toss gently and spoon on to serving plates.
GARNISH: Place reserved strips of sweet pepper and basil on top, and serve with grated Parmesan cheese on the side.
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