Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your favorite pasta and cook until al dente.

While the pasta is cooking, heat olive oil in a large sauté pan over medium heat until shimmering.

Add ground beef to the pan and cook for 5-7 minutes until browned and no longer pink.

Add the diced eggplant, zucchini, red bell pepper, and minced garlic to the pan. Sauté for 5-7 minutes until vegetables are tender.

Mix the softened veggies with the browned beef. Pour in the pasta sauce and let simmer for about 5 minutes.

Season with kosher salt, adjusting to taste, and let simmer on low for an additional 5 minutes.

Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water if needed for consistency.

Plate the pasta and serve immediately. Top with grated Parmesan if desired.