Step 1

Cook the pasta according to package directions in well-salted water.

Step 2

Meanwhile, sauté the onion, carrot and garlic in olive oil over medium heat for 5 to 7 minutes until starting to soften.

Step 3

Add the bell pepper, zucchini, and eggplant and sauté another 5 to 7 minutes.

Step 4

Add the crushed tomatoes, vegetable broth, salt, pepper, dried basil, balsamic vinegar and stir to combine.

Step 5

Simmer the sauce on low for 20 minutes, stirring occasionally.

Step 6

Serve the sauce over cooked noodles.