Fettuccine With Grilled Vegetables and Goat Cheese

1 medium eggplant, ends trimmed, cut in half lengthwise4-6 baby zucchini2-3 medium tomatoes1 package (9 ounces) fresh fettuccineOlive oilSalt and freshly ground black pepper2 cloves garlic, minced1 package (4 ounces) goat cheeseHeat a well-oiled grill on high. Bring a large saucepan of lightly salted water to a boil.Lower the grill to medium heat. Place the eggplant halves, cut side down, on the grill and close the lid. Cook for 3-5 minutes or until cut side is lightly browned. Use tongs to flip the eggplant halves.Place whole zucchini and tomatoes on the grill and close the lid. Grill 5 minutes or until zucchini are soft and tomatoes are lightly browned. Remove all vegetables from the grill and set aside.Cook the fettuccine according to package directions, then drain and transfer to a large serving bowl. Toss with olive oil, garlic, and salt and pepper to taste.Use your hands to crush the tomatoes over the pasta. Cut the eggplant and zucchini into medium chunks and add to the pasta. Toss lightly, then crumble goat cheese over the pasta and vegetables.Serves four.