Pasta Ratatouille

Name: Pasta Ratatouille
Ingredients: 8 oz. (2 1/2 cups) uncooked fusilli or rotini (I used elbow); 2 tbsp. olive oil; 1 1/2 cups frozen bell pepper and onion stir-fry; 2 cups diced eggplant; 1 small zucchini, diced; 1/4 tsp. salt; 1 (15 oz.) can black beans, drained, rinsed; 1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained; 1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese; 2 tbsp. chopped fresh parsley