Cut the vegetables to match the pasta shape you are using: slice into long, thin strips if using long pasta, or cut into small dice if using short pasta. Quarter the cherry tomatoes regardless of the pasta shape chosen.
Bring a large pot of water to a boil for the pasta. Coat the base of a large, deep frying pan with the olive oil over medium-low heat. Add the onion, carrot, and a pinch of salt, cooking and stirring regularly for about 7 minutes.
Add the courgette, aubergine, and pepper to the pan. Cook, stirring frequently, for 5 minutes, then stir in the tomatoes and chilli flakes. Gently crush the tomatoes with the back of a spoon, then leave the sauce to simmer while you salt the boiling water and cook the pasta.
Once the pasta is cooked al dente, drain it or transfer it directly into the vegetable pan. Add a handful of grated cheese and the basil, tossing everything thoroughly to combine. Serve immediately with extra grated cheese on the side.
