Peel and dice the vegetables. Sauté in a skillet over high heat with 6 tablespoons of olive oil, starting with the onion, then the bell pepper, eggplant, the cabbage and finally the zucchini.Season with salt and pepper and simmer, covered, for about 15 minutes.
Cook the pasta in salted boiling water until al dente. Drain and add to the skillet with the vegetables.
Add the eggs, season with salt and pepper and toss.
Remove from heat and serve topped with Parmesan cheese.
