Heat oil in a pot over medium heat
Saute onion, garlic, bell peppers, eggplant, carrot and zucchini
Add tomato paste; stir and cook till vegetables begin to caramelise.
Add sugar, pasta and stock
Simmer for 30 – 45 min; remove any froth that appears on top
Season; if too acidic, add more sugar
Remove from heat and garnish with fresh basil
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