provencal pasta sauce

i had a hankering for pasta tonight, but what would accompany the long strings of whole wheat yumminess? in my fridge were the following:
2/3 eggplant
1 red pepper
2/3 zucchini

i went to my local market and picked up:
1 red onion
fresh basil
4 plum tomatoes
garlic

and the evening went a little something like this:
heat a large sautee pan sprayed with olive oil to coat the bottom of the pan
sautee 1/2 red onion (chopped)
add 1 clove of garlic (smashed & minced)
add diced red pepper - by now the onions and garlic have sweated a bit and are getting translucent
add a sprinkling of salt - i'm guessing 1 teaspoon
eggplant time! that is, time to add cubed eggplant. mix things up so that the eggplant finds its way to the bottom of the pan and close to the heat
add diced zucchini
roughly chop the tomatoes and throw them onto the now-steaming sauce

ok, here's the provencal-ization:
add a couple of generous tablespoons herbs de provence (wonder herb)
a splash - aka teaspoon - of dried oregano
and finally, the thing that gives this layered sauce its depth: cumin - just a teaspoon!

cover for about 7 minutes - this will sweat the veggies and draw out the moisture, which you then reincorporate by mixing it all together.

add some shredded/chopped fresh basil.

i added this to a cup of whole wheat spaghetti and topped it off with some shredded rice cheese.

and for dessert:
microwave 1/2 of unsweetened frozen strawberries and 2 packets of splenda for 2 minutes at 50%
to the heated fruit, add two teaspoons of unsweetened cocoa powder
mix until you get a chocolatey, strawberry soup
i could have eaten it just like this. but i added the 1/3 container of vanilla flavored silk soy yogurt that i had left over from breakfast and mixed. this added texture to the soup and cooled it down to make it more of a summer dessert.

in sum: simply deeelicious!