Conchiglie Pasta with Tempeh, Zucchini, and Eggplant

I prepared conchiglie pasta, shaped like seashells, for the first time in a while. I simply made a saute of finely cut tempeh, zucchini, and eggplant, and served it atop the pasta. For the saute, I started off with tempeh and about 3-4 minutes later, added eggplant and onion. A minute or two later, I added the zucchini, and cooked till the zucchini was softened and the tempeh became medium brown. I also served a little bit of deliciously prepared guacamole, as well as tomato and a lettuce mix.