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Heat 1 tablespoon of oil in a large, deep pot on medium-high heat. Add eggplant and cook for 4-5 minutes until golden. Remove from pan and set aside.
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Cook zucchini in another tablespoon of oil in the same pan for 2-3 minutes or until golden. Remove and set aside.
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Cook onion and capsicum for 2-3 minutes until soft.
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Add garlic, dried oregano, canned cherry tomatoes, water and return eggplant and zucchini to the pan. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thick. Season with salt and pepper.
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Meanwhile, cook pasta in a large pot of boiling salted water according to packet instructions.
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Toss the pasta with sauce and vegetables. Serve with parsley and a sprinkle of freshly grated parmesan. Enjoy with family and friends!
