In a large pot, warm 2 tablespoons extra virgin olive oil over medium heat. Add the onion and cook for 2 minutes, until translucent.

Next add the garlic, eggplant, bell peppers, tomatoes, zucchini, herbs de Provence, and salt & pepper. Stir to combine then cover and cook for 10 to 15 minutes, until vegetables are tender and tomatoes have burst open. Remove from heat and set aside to cool slightly.

Meanwhile, bring a separate pot of salted water to a boil and cook pasta as directed. 

Once cooked vegetables are cooled down a bit, transfer them to a food processor or a blender and blend until a thick sauce forms. It’s up to you how chunky you would like to leave it. Transfer back to the pot and keep warm over low heat.

Strain cooked pasta and divide into separate bowls. Top with ratatouille sauce, cashew parmesan (optional) and fresh herbs (such as basil). Serve warm and enjoy!