Preheat oven to 150 degrees.
Slice eggplant first and lay out while you alice all other veggies.
Then pay the eggplant dry and cube.
Now drizzle the olive oil over a baking tray, throw veggies in, and drizzle with more olive oil and sprinkle with herbs of your choosing.
Roast for approximately 20 mins, depending on your oven.
While the veg is cooking, cook pasta based on packet instructions.
In a pot, cook off the garlic, now add the tinned tomatoes, and then the now roasted vegetables.
Cook, stirring, for roughly ten minutes or until all veggies are cooked.
Top with Parmesan or fetta!
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