1. Cook pasta according to package directions. Drain; set pasta aside, and keep warm.
2. Toss together eggplant and next 3 ingredients.
3. Grill vegetables in a grill wok, covered with grill lid, over high heat (400º to 500º) 10 minutes or until crisp-tender, stirring occasionally. Remove vegetables from heat.
4. Heat pasta sauce in a medium saucepan over medium heat 5 minutes or until warm, stirring often. Place pasta on a serving platter; spoon sauce evenly over pasta, and top with vegetables. Sprinkle with cheese; serve immediately.