Preheat the oven to 400°F (200°C).

Chop the eggplant and zucchini into bite-sized pieces and toss with olive oil, salt, and pepper.

Spread the vegetables on a baking pan and roast for 20 to 30 minutes until tender.

In a skillet, heat olive oil and sauté diced onion until translucent, then add garlic and chopped tomatoes.

Cook the tomatoes until soft, then set aside.

Cook the dry pasta in salted boiling water until al dente, according to package directions.

Combine the roasted vegetables with the cooked pasta and sauce, heating through.

Serve and garnish with fresh herbs.