Ratatouille Bake

1 tbsp olive oil
3-5 cloves garlic
1 onion
2 cups eggplant
2 cups zucchini
1 green pepper
2-3 tomatoes
2 tbsp parsley
2 tbsp basil
salt and pepper
8-10 oz cheese-filled pasta
4 oz mozzarella

Heat oil in skillet and add garlic, onions, and eggplant and sauté for a few minutes, stirring constantly. Add other veggies, herbs, salt, and pepper. Stir well and cook over medium heat a few minutes more. Reduce heat and allow to cook until veggies are simmering. Cook pasta. Lightly oil a large casserole and line bottom with pasta, and cover with hot veggies. Top with grated cheese. Broil until nicely brown on top. Serves 6.