Boil the noodles until limp. Cut the eggplant into French fries slices. Transfer to a colander, sprinkle with salt and toss lightly. Weight down with a plate, and let stand 30 mites to drain. Pat dry with towels. Heat the il in a large skillet over medium heat. Add the onion and garlic, and saute until softened. Add the eggplant and cook until tender, shaking the pan to avoid sticking or burning. Add the tomatoes, parsley, vinegar, herbs, salt and pepper and heat through, stirring gently. Remove from the heat. Toss the pasta with the remaining olive oil. Add the topping and toss again. Taste and adjust seasoning. Sprinkle with cheese and serve.