Ratatouille Pasta

Name: Ratatouille Pasta
Ingredients: 1 lb trumpet pasta (or other short pasta shape); 1/2 cup reserved salted pasta water; 1/4 cup white wine; 1 zucchini (2 small or 1 large- quartered lengthwise then chopped into one inch sliced pieces); 1 eggplant (2 small or 1 large -quartered lengthwise then chopped into one inch sliced pieces); 1 pepper (chopped); 1 onion (chopped); 1 cup cherry or grape tomatoes (halved); 2 cloves garlic (minced); 1/4 tsp dried oregano; pinch of red pepper flakes; fresh basil (chopped); 1/2 salt (coarse or Kosher salt); fresh pepper; 4 tbsp extra virgin olive oil (+ more for drizzling); 1/2 cup Parmesan cheese