Step 1Cook pasta in a large pot of boiling water according to packet instructions. Drain, return to pot.
Step Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium heat. Sauté the eggplant and red onion for 5 minutes.
Step 3Add the crushed garlic and canned tomatoes, rinsing the cans with 1 cup of water and adding to the pan. Cover the pan and simmer, stirring often, for 8–10 minutes, or until the eggplant is tender. Add zucchini and chopped capsicum. Cook, uncovered, for 5 minutes.
Step 4Stir through the canned chickpeas and allow to warm through for 2 minutes. Add the cooked pasta, basil leaves and the baby spinach. Season with cracked black pepper. Divide pasta into 4 serving bowls. Sprinkle with parmesan and serve.