In a large pan, heat some olive oil. Add the onion and cook until brown. Then add the eggplant, artichoke, zucchini and tomatoes. Cook over a low heat for approximately 10 minutes
COOK THE PASTA
In the meantime, in a large pot of boiling salted water, cook the Red Lentil Penne according to the instructions on the pack.
COMBINE & SERVE
Once the Penne is cooked al dente, drain and reserve a cup of pasta water. Toss the Penne together with the ragu, adding some pasta water if necessary. Season with salt and pepper to taste and then serve.
