How to Make It
Cook pasta according to package directions, omitting salt and fat. Scoop out 1 cup pasta cooking water and reserve. Drain pasta; keep warm.
Meanwhile, heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; sauté 2 minutes. Add eggplant and zucchini; sauté 5 minutes. Stir in beefsteak tomatoes, oregano, and thyme; sauté 5 minutes. Gently stir in cherry tomatoes.
Combine miso and 1/2 cup pasta water, stirring until well blended. Add miso mixture and salt to tomato mixture. Gently stir in pasta; cook, stirring occasionally, until heated through, about 2 minutes. Remove from heat; gently stir in chopped basil. Add additional pasta water as needed to coat pasta. Garnish with basil sprigs, if desired.