Bring a large pot of salted water to a boil. Wash and dry produce.

Dice eggplant into 1-inch pieces; transfer to a plate and season with salt. Trim and dice zucchini into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate garlic.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.

While pasta cooks, thoroughly pat eggplant dry with paper towels.

Heat a large drizzle of olive oil in a second large pot over medium-high heat. Add eggplant; season with salt and pepper. Cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If pot seems dry or eggplant starts to burn, add another drizzle of olive oil.

Transfer eggplant to a plate. (Reserve pot.)

Heat a large drizzle of olive oil in pot used for eggplant over medium-high heat. Add zucchini, bell pepper, and onion; season with half the herbes de Provence (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies have softened, 6-8 minutes.

Add grape tomatoes, garlic, and another large drizzle of olive oil. Cook, stirring, until tomatoes are just beginning to burst, 4-6 minutes.

Reduce heat to medium low; add tomato paste and cook, stirring constantly, until fragrant and brick red in color, 30-60 seconds.

To pot with veggies, add cooked eggplant, cream cheese, 1 cup reserved pasta cooking water, and 1 TBSP butter (2 cups reserved pasta cooking water and 2 TBSP butter for 4 servings); season with salt and pepper. Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy, 1-2 minutes.

Stir in drained cavatappi and half the Parmesan. (TIP: If pasta seems dry, add additional splashes of reserved pasta cooking water until desired consistency is reached.) Taste and season with salt and pepper.

Divide pasta between shallow bowls; top with remaining Parmesan and serve.