Toss eggplant, zucchini, onions, tomatoes, and garlic cloves with olive oil and salt and pepper.
Arrange all vegetables on a greased baking sheet and bake in the oven for 1 hour at 375 degrees.
Remove vegetables and cook the pasta.
Drain pasta but retain some of the pasta water for the dish, about 1/2 cup.
Mix the pasta, basil, red pepper flakes, and vegetables together with the pasta water and mix well.
Serve with lots of freshly grated Parmesan cheese.
Notes
Red pepper flakes are optional.You can use different cheeses when serving such as Romano or Asiago.You can use any kind of pasta you like short or long.You can use other vegetables such as yellow summer squash, bell peppers etc..
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.