Mince the onion and the shallot in a food chopper or with a knife.
Wash the veggies. Cut the eggplant and zucchini lengthwise in quarters, then into bite-sized pieces. Roughly chop the tomatoes.
Heat a large lidded pan or skillet with olive oil. When hot, add the chopped onion and shallot. Sauté until transulcent over medium-high heat (about 3 minutes).
Add the eggplant and zucchini to the pan and sauté until lightly colored (about 5 minutes).
Add the tomatoes. Cover with a lid and simmer over medium heat for 10 minutes. Then, remove the lid half and season with a pinch of salt and herbes de Provence. Simmer without lid for another 10 minutes.
In the meantime, bring water to a boil. Cook the pasta according to the instructions on the package. Drain them when cooked.
Swirl the drained pasta into the finished ratatouille.