Turns out there were no beet greens to be had at my grocery store (apparently I live in a culinary backwater).
So here is how you make it
1 pound fusilli (follow directions on package)
8 oz goat cheese, crumble & set aside
1 eggplant, sliced into slabs & grilled, then chop into bite sized pieces
1 zucChini, sliced, grilled then cut into bite sized pieces.
1 onion, diced
3-4 cloves garlic, smashed & minced
1 red pepper, seeded, chopped
1 can diced tomatoes, drained
I had some leftover sausages from lunch and a few kalamata olives so I tossed those in as well.
When the pasta is done, pull about a half cup of the water out and set aside.
Toss the pasta back into the pot with everything above and toss to combine. If it's too thick, add a bit of the pasta water and toss over the heat until it's all nice & creamy.
I love when I just wing it and it turns out yummy.