Roasted Ratatouille Pasta

Name: Roasted Ratatouille Pasta
Ingredients: 12 ounces eggplant, (about 1 small), chopped into 1-inch pieces, see notes above re quantities; 1 1/4 pounds tomatoes, chopped into 1-inch pieces; 12 ounces zucchini (about 2 small), chopped into 1-inch pieces; 2 red bell (or other) peppers, seeded and coarsely chopped; 1 yellow or white onion, chopped; 1 shallot, thinly sliced; 4 cloves garlic, minced; 1/4 to 1/2 cups olive oil, see notes above; 2 to 4 tablespoons balsamic vinegar (I prefer white); 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt plus more to taste; freshly cracked pepper to taste; 1/4 to 1/2 cups thinly sliced fresh basil and/or parsley; 8 ounces penne or gemelli pasta (something firm); grated parmesan cheese to taste, optional