Preheat the oven to 180C. Prepare the vegetables for roasting by peeling the garlic,topping the aubergine and cubing it. Then cut the fresh Roma tomatoes into large chunks.

Put the eggplants, tomatoes and garlic onto a baking sheet. Drizzle the olive oil on the vegetables with the herbs, salt and pepper. Toss them to coat everything in the herbs and olive oil then place in the oven to roast for 1 hour until the eggplant is completely soft.

While the vegetables are roasting in the oven , cook the pasta in salted water according to the instructions on the package.

In a pan sauté the diced onion, then add the roasted vegetables and the canned tomatoes and cook down for 10 minutes.

Pour the vegetables and sauce over the pasta. Toss together and serve.