In saucepan place water and salt to cook pasta according to package directions.
In skillet, heat fat over medium-high heat. Sauté eggplant and 1 pinch of salt for 1 minute.
Add Zucchini and another pinch of salt. Sauté for 1 minute, stirring often.
Add onion and bell pepper. Sauté 2 minutes more.
Stir in garlic. Wait 30 seconds and add wine, stirring to loosen any browned bits on the bottom of the skillet.
Add tomato, coriander, and fennel. Stir and bring to a simmer.
Once simmering, stir in salt, pepper, mustard, sugar, oregano, and thyme. Simmer 1 minute.
Stir in fresh basil.
The pasta should be done now, or soon. When it is cooked to your liking, reserve 1/2 c pasta water and drain the rest in the colander.
If the ratatouille is quite thick, thin with some or all of the reserved pasta water. Taste for seasoning and adjust salt and pepper as desired.
SERVE! Place pasta on plates (or one serving bowl) top with ratatouille. Sprinkle with grated parmesan cheese and fresh thyme leaves. Add halved cherry tomatoes and lemon wedges.