Spaghetti with Garden Vegetables

• 3 tablespoons extra-virgin olive oil
• 2 large carrots, peeled and finely chopped
• 1 small red onion, finely chopped
• 2 large celery stalks, peeled and finely chopped
• 2 garlic cloves, crushed with the flat side of a large knife
• 1 cup torn fresh basil leaves
• 1 teaspoon crushed red pepper flakes
• Coarse salt
• 1/2 cup dry white wine
• 2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons
• 2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons
• 2 small eggplants, cut into 1/2-inch cubes
• 3 medium tomatoes, coarsely chopped
• 2 teaspoons chopped fresh marjoram
• Freshly ground pepper
• 1 pound spaghetti or bucatini
• Freshly grated Parmesan cheese, for serving

1. Stir together the oil, carrots, onion, celery, and garlic in a large saucepan.
2. Cook over medium-low heat 2 minutes.
3. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt.
4. Cover.
5. Cook, stirring often, until the vegetables are caramelized, about 15 minutes.
6. Add the wine to the saucepan.
7. Raise heat to medium.
8. Cook until the wine has almost completely reduced, about 5 minutes.
9. Add the yellow squash, zucchini, and eggplants.
10. Cook 5 minutes.
11. Add the tomatoes.
12. Cover.
13. Cook until the vegetables are tender, 10 to 12 minutes.
14. Add the marjoram and 1/2 teaspoon salt; season with pepper.
15. Bring a large pot of water to a boil; add salt.
16. Add the pasta; cook until al dente.
17. Drain.
18. Transfer to a large bowl.
19. Add the vegetable mixture and remaining 1/2 cup basil to the pasta.
20. Toss to combine.
21. Serve with Parmesan cheese.

extravirgin olive oil, carrots, red onion, celery stalks, garlic, basil, red pepper, salt, white wine, summer, zucchini, eggplants, tomatoes, fresh marjoram, freshly ground pepper, bucatini, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-garden-vegetables-392447 (may not work)