Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes.
Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes.
Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.