Cook pasta as per package instructions.
In a large pan cook eggplant on medium to low until slightly softened. Salt and pepper to taste. (Eggplant will continue to soften as you add other veggies.
Add onions, cook for few minutes and follow with the minced garlic.
Add tomatoes, bell pepper and cook for 5 minutes or until peppers become soft to touch.
Pour in tomato paste and vegetable broth (I usually mix those two before adding to the pasta), season with salt and pepper.
Stir in dried herbs, cooked pasta and let simmer for 3 minutes and serve while hot sprinkled with parmesan cheese.
