Penne Pasta with Veggies and soft boiled eggs

Ingredients

• 200g of good quality Penne Pasta 
• 2 medium size aubergines 
• 100g of pumpkin 
• 1 carrot
• 4 beans
• 2 eggs
• 5 tomatoes
• 5 cloves of garlic
• 1 whole onion 
• salt, sugar and pepper to taste
• good quality oil for cooking ( Olive oil preferred) 

Garnish

• Parmesan Cheese
• flat leaf parsley 

Method

• First heat some oil in the pan and fry off the garlic onions roughly chopped, until golden brown, next add the tomatoes quartered and cook together until the tomatoes break down and creates a sauce, ( watch the heat), add a pinch of salt, pepper and 1/4 teaspoon of sugar and some water and cook on low fire until the tomatoes are reduced and the sauce is thickened 
• In the meantime dice all the vegetables into small equal size dices and caramelize them in some oil until all are golden brown add a pinch of salt and pepper.
• Next add the caramelized vegetables to tomato sauce and cook them until the vegetables cooked evenly but still has that texture.
• Next boil the eggs watch the heat because you need soft boiled eggs not hard boiled
• Add the eggs to the veg sauce and remove the pan from heat
• In the mean time cook the pasta in boiling salted water till al dente and mix it with the sauce, 
• to serve place a generous serving of pasta in a bowl and sprinkle it with Parmesan cheese and freshly chopped parsley leaves.