Heat water in a medium sauce pan to start cooking the pasta.
Meanwhile in separate large frying pan heat olive oil over medium heat - one that has deep sides is best - you will need lots of room.
Add in the chopped eggplant, zucchini and tomatoes. Don't worry about adding water, they will soon release their liquid and you'll have steam.
After vegetables begin to cook down, add in the garlic. Stir and Cover.
Continue cooking the vegetables until heated through and a fork can easily pierce the eggplant.
After about 15-30 minutes or so, add in the cooked pasta, stir and blend well.
Add in the fresh basil and let cook for a few more minutes
Serve and sprinkle with grated Romano cheese.