Chop the vegetables

Soak the tomatoes in hot boiling water. Peel them when ready.

Soften the chopped vegetables in olive oil: start with the onions, and then peppers, eggplants and zucchini, and finally add the tomatoes.

Add salt, black pepper and a bit of lemon juice.

Add 1-1.5 cup of water and stir.

Season and then simmer the sauce until it’s reduced slightly — somewhere between 10 and 15 minutes.

While the sauce simmers, cook your pasta.

Toss the pasta with the sauce, once ready, add some fresh parsley.