In the 6 quart pot, saute the onion in olive oil until the onion glistens. Add the garlic and saute until garlic starts turning golden.
Add the eggplant. Saute about 8 minutes, until it starts browning. Add the bell peppers and saute until the peppers are just hot.
Stir in the zucchini, tomatoes, salt, pepper, oregano, and basil. Bring to a boil. Reduce heat to medium and simmer until the vegetables are fork tender. Don’t overcook or the vegetables will be mushy.
Drain the cooked pasta and put it back in the 8 quart pot. Add the vegetables to the pasta and stir. Let it sit for about 5 minutes or so, until the pasta absorbs some of the juices.