Spicy Summer-Garden Pasta Primavera

Summer is here and the garden is bursting! Squash, Eggplant and Basil were hand picked for this meal, although, even my Early Girl Tomatoes are not quite ready here in June. I got mine at Whole Foods, where I can find them Organic, maybe you have an organic Farmer's Market in your area.
Here is an easy way to use those veggies for tonight's dinner.

Spicy Summer-Garden Pasta Primavera

3-4 Squash of your choice sliced
2 Eggplants sliced
2 ripe Organic Tomatoes, chopped
1 Red Onion, chopped
1 Clove of Garlic, diced
1 splash of red wine
1/2 cup spicy roasted red peppers
(get them fresh at the Olive Bar in Whole Foods)
Small handful of Chili Pepper Flakes (for garnish)
1/4 cup water
Coat a large skillet with a quality Olive Oil, I use a local brand, which I will always encourage.
Add first the Onion, then the garlic, then the Squash, then Eggplant then the remaining ingredients. Watch your skillet and add each part after a few moments. You will be stirring occasionally. Once everything is added, cover over low heat for about 4 minuets. Then uncover and stir. You may add more wine/water if the sauce is too thick. If it is too thin, add some corn flour.
For the pasta I used a Spinach and Chive Linguine, but your favorite will work just fine.
Arrange on plate, top with Parmigiana(real, not the one in the green can,or any that have a bunch of ingredients known as preservatives. Get the mis-shappen block from the fine cheese area) and the Chili Pepper Flakes and MANGI!