1.Preheat oven to 180ºC/350ºF.
2.Cook pasta in large saucepan of boiling water until tender; drain.
3.Meanwhile, cook sausages in large frying pan until just cooked through. Drain on absorbent paper.
4.Cook onion, eggplant, capsicum and zucchini, stirring, in same pan until just tender.
5.Cut sausages into 2cm slices; add to vegetables in pan with sauce and basil, stir to combine.
6.Combine pasta and sausage mixture in deep 3-litre (12-cup) casserole dish; sprinkle with cheese. Bake about 20 minutes or until browned lightly.
You can replace it with rigatoni or ziti, if you like, but anything less substantial will get lost amid the hearty sausage and vegetable melange.Note