Step 1 Place a large non-stick frying pan over high heat and spray with oil. Add mince and brown, using a wooden spoon to break up any lumps. Once browned, remove mince from pan, cover and set aside.
Step 2 Re-spray pan with oil and add onion. Reduce heat to low, cover and cook for 5 minutes, or until onion has softened. Add eggplant, capsicum and zucchini and cook for 1 minute over high heat.
Step 3 Transfer browned mince back into pan with vegies. Add tomatoes, oregano and vinegar and bring to the boil. Reduce heat, cover and simmer for 30 minutes, or until cooked.
Step 4 Meanwhile, cook pasta following packet directions. Drain, then add to mince mixture. Sprinkle with ricotta and basil and serve with salad.