Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package.
Heat 1 tbs olive oil in a large skillet on medium high heat. Add the onions and the mushrooms and cook until the mushrooms release their water and are nicely browned, approximately 7 minutes. Remove from the pan and put in a bowl and set aside.
Add 1 teaspoon of olive oil to the skillet and add the eggplant and peas, sprinkle 1 teaspoon salt on top and cook for approximately 10 minutes, or until the eggplant softens and is lightly browned. Stir often.
Put the onions and mushrooms in the pan with the eggplant and add the toasted pine nuts, garlic, 2 teaspoon smoked paprika, 1 teaspoon Italian seasoning, and black pepper to taste and stir to combine. Cook for 2 to 3 minutes.
Drain the pasta and put it back in the pot. Drizzle the remaining teaspoon of olive oil and the ¼ cup of vegan parmesan over the pasta and toss to coat. Fold in the eggplant and mushroom mixture to the pot until the vegetables are evenly distributed.