Chop up the eggplant, tomato, zucchini, and garlic; put in skillet with a good amount of olive oil and a few splashes of sherry. Add herbs. Cover, and simmer all over medium-low to medium heat for about 30 minutes, adding more olive oil and sherry as the mixture cooks down.

Cook pasta in a separate saucepan. While pasta cooks, add fish to skillet; smother fish with vegetables.Cover skillet and cook until fish is just done--fish should be opaque and flake easily when tested with a fork.

Plate the pasta and pile with fish and vegetables. Serve with white wine.