Preheat oven to 425 degrees F.
Trim and quarter the eggplant lengthwise then cut into 1/2" wedges. Place on paper towel and sprinkle with salt. Allow to sit 10 minutes. Onto a baking sheet, spread zucchini slices in an even layer. Drizzle with 1/2 teaspoon olive oil and add salt and pepper, to taste. Roast 20 minutes, turning halfway through cooking time.
While eggplant is roasting, prepare pasta according to package directions, reserving 1/2 cup cooking water. After drained, drizzle lightly with olive oil to prevent sticking.
To a large skillet over medium high heat, add 1 tablespoon olive oil. When oil is hot, add shallot; cook 3-5 minutes, until softened and fragrant. Add zucchini; continue cooking an additional 2-3 minutes. Add garlic for 1 minute more.
Reduce heat to low and add grape tomatoes, roasted eggplant, roasted red peppers, and reserved 1/2 cup pasta cooking water. Cook about 5 minutes, until heated through.
Stir in prepared pasta and adjust seasoning, to taste. Top with parsley and lemon zest.