Heat a medium sized skillet with the olive oil over medium heat. Once hot, saute the onions, tomatoes and eggplant until soft and develop some color. About 5-6 minutes.

While you are cooking the veggies u0026 sauce, cook the pasta according to package directions to al dente (it will cook a little longer with the sauce). Save a 1/2 cup of the pasta water and set aside.

Into the skillet with the veggies, pour in the crushed tomatoes, garlic, oregano, salt and pepper. Let simmer for 5 minutes, then add the pasta water to thin out the sauce.

Next, add the pasta to the sauce and stir until it all comes together. Sprinkle the mozzarella cheese over and cover for 2-3 minutes until cheese has melted. Top with parmesan or fresh herbs.

Serve warm with a salad, bread, or on its own in a big bowl to enjoy! You can store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 4 months. Enjoy!:)