Baked ratatouille with pasta

I've never had ratatouille before, so I'm not sure if this tastes like it should, but it's yummy and that's what matters.

Baked Ratatouille with Pasta
1 small eggplant
1 yellow squash and 1 zucchini, thickly sliced
15 oz chicken, cubed
3 tbsp soy sauce
1 garlic clove, crushed
2 tsp sesame seeds (optional)
1 bell pepper, seeded and sliced
1 onion, finely chopped
2-3 garlic cloves, crushed
2/3 c chicken stock
3 tomatoes, skinned, seeded, and quartered
1 tbsp chopped mixed herbs
8 oz pasta
salt and pepper
Parmesan cheese

1. Wash the eggplant and cut into 1 in cubes. Put into a colander with the squash, sprinkle with salt, and allow to drain for 30 minutes.
2. Mix the cubed chicken with the soy sauce, garlic, and sesame seeds. Let marinate for half an hour. Saute in a pan with the marinade.
3. Put the pepper, onion, and garlic into a saucepan with the stock. Bring to a boil, cover,a nd cook for 5 minutes until tender. Remove the lid and boil until all the stock has evaporated. Add the tomatoes and herbs and cook for another 3 minutes, then add the rest of the veggies and cook until tender. Season to taste.
4. Meanwhile, cook the pasta al dente, then drain. Toss the pasta with the veggies and chicken. Transfer to a shallow baking dish and sprinkle with the cheese. Bake at 350 until lightly toasted.