Peel and finely dice the onion and garlic. Carve the chilli pepper lengthwise, remove seeds, wash and chop finely. Peel, wash and finely dice the carrots. Clean, wash and finely dice the celery, zucchini and eggplant.
Heat olive oil in a pan with a high rim. Add onion, garlic and chilli, sprinkle with sugar and fry for about 5 minutes. Wash the rosemary, remove the needles from the stems and chop finely.
Add vegetables, rosemary and basil and stir-fry. Season with a little salt. Add tomatoes in juice and 250 ml water. Bring to the boil, cover and braise over medium heat for about 12 minutes.
Meanwhile cook the pasta in boiling salted water for about 10 minutes. Drain and let drain. Season vegetable bolognese with salt and possibly pepper. Slice parmesan. Arrange pasta and sauce on plates and sprinkle with parmesan.
Serve garnished with basil and rosemary.