Put a large pot of water on to boil. Meanwhile, heat the olive oil in a non-stick frying pan and add the onion; saute for 5 minutes. Wash the eggplant and zucchini; cut into very thin julienne strips, about 2″ long and 1/8″ thick. Cut the peppers into strips, as well. Add all the vegetables and the crushed garlic to the pan with the onions. Saute 8 more minutes; stirring occasionally. Cut the plum tomatoes into quarters and add to the pan with their juice. Lower the heat to a simmer; cook about 5 more minutes. Add the cream; season with the salt and pepper to taste. When the water comes to a boil, add the pasta. Boil about 10 minutes. It should be cooked through, but remain firm. Drain the pasta and place in a large serving bowl or platter. Pour the vegetables over the pasta. Sprinkle with the basil and Parmesan.
This is a great summer recipe when fresh vegetables are readily available right from the garden. Any vegetables may be used.