1. In large pot, add olive oil, onions and carrots. Cook over medium-heat until carrots are slightly tender. Add zucchini, eggplant, and pepper. Season with spices. Cook, partially covered, for 10 minutes. Add tomato pasta, stock and tomatoes. Stir to combine. Bring sauce to a boil and then reduce to simmer for 20-30 minutes.
2. Meanwhile, cook pasta according to package directions. Drain pasta, adding 1 tablespoon butter to pasta before combining with sauce.
Recipe slightly adapted from Rachel Ray