Enjoy the flavors of springtime in Italy with this easy vegetarian pasta dish.
In large deep skillet, heat oil over medium-high heat.
Sauté eggplant, red onion, red pepper and zucchini for about 5 minutes or until softened.
Add 4 cups water and penne.
Simmer, uncovered, for 20 to 25 minutes or until pasta is tender.
For added protein, stir 8 oz of raw, peeled, deveined shrimp into pasta 5 minutes before end of cooking time if desired.
To serve, top with goat cheese (if using).