In a small bowl, mix 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 tablespoon Tomato puree, 2 Garlic clove, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried basil and 1 pinch Sea salt and black pepper.
Put 1 Aubergine (eggplant), 2 Courgette (zucchini), 1 Red bell pepper, 1 Yellow bell pepper, 1 Red onion and 240 g Cherry tomatoes into a large bowl and pour over the dressing. Mix well.
Put the vegetables in a single layer on a baking tray and cook for 45 minutes, mixing half way through.
12 minutes before the vegetables are cooked, put 280 g Pasta in a pan of boiling water and simmer until cooked and then drain.
Mix the vegetables and pasta together and serve topped with Fresh basil and Parmesan (both optional).
Notes
Make sure all the vegetables are cut evenly, so they will all cook at the same time.
You will need a large baking tray for the vegetables. You want to make sure that there is enough room for them all in the pan, as if they are too close together they will steam rather than crisp up.