Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions in olive oil. When they become soft add garlic, stirring so not to burn.
Add tomatoes, zucchini, and eggplant. Add oregano and salt. Put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. Once pasta is cooked, throw it in the skillet and toss.
Add and mix the shredded basil leaves in the pasta mixture. If you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. Serve with parmesan cheese.