Separate roasted garlic cloves, peel, and set aside. In medium bowl, combine eggplant, vinegar, 3 Tbsp olive oil, oregano, and pepper. Mix thoroughly and marinate in refrigerator for 1 hour. Place eggplant mixture, with liquid, in baking pan. Bake in preheated 425° oven for 25 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in skillet. Add tomatoes and garlic. Sauté for 5 minutes. At the same time, cook pasta in pot of boiling water according to package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top with parsley. Serve immediately sprinkled with Parmesan cheese. Serves 6.