Ratatouille With Pasta Spirals

1 tablespoon olive oil

1 medium red onion, chopped

1 large eggplant, cubed

2 garlic cloves, minced

2 yellow squash, sliced

2 zucchini, sliced

2 cans (14.5 oz. each) diced tomatoes with basil, garlic, and oregano, drained

1/2 teaspoon each salt and pepper

1/4 cup chopped basil

1 teaspoon red-wine vinegar

1 pound pasta, cooked according to package directions

In a large saucepan, heat oil over medium-high heat. Add onion & cook 4 min. Stir in eggplant & cook 5 min. Add garlic & cook 1 min. Stir in yellow squash, zucchini, tomatoes, & salt & pepper. Bring mixture to boil, reduce heat & simmer 20 min or until veggies are tender. Stir in basil & vinegar, & serve with cooked pasta.