Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water. Add salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables
are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to
package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and sprinkle on cheese.