Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
Very good and hearty dish - I skimped on the cooking time in a couple steps, and wish I hadn't, since it made the eggplant more firm than I would have preferred. Next time I would dice the eggplant smaller and simmer it in the crushed tomatoes while sauteing the other vegetables.
It's a LOT of food! Great if you're feeding a crowd or one hungry boyfriend with enough leftover for weekday lunches. Served with a hearty syrah, and would also be great with a green salad. Will continue to work on refining this dish!