Pasta With Roast Vegetables

• 3 large tomatoes
• 2 large zucchini
• 2 red capsicums
• 4 large mushrooms
• 1 large Spanish onion (red onion)
• 1 large eggplant (Aubergine)
• 3 cloves garlic, smashed
• olive oil
• salt
• fresh ground black pepper
• 1 tablespoon brown sugar
• 500 g dry fettuccine (Cook to packet instructions)
• pecorino cheese (optional)
• parmesan cheese (optional)

1. Cut Tomatos into eighths, slice Zucchini into strips, cut Capsicum into large squares.
2. Place in a"non stick" baking pan, sprinkle with plenty of Salt, Pepper, Olive oil and the Brown sugar.
3. Sprinkle the smashed Garlic on top.
4. Bake in a 350F or 180C oven for about 40 minutes or until golden.
5. Meanwhile In a saucepan saute onion, add cubed Eggplant and sliced Mushrooms.
6. Cover, cook on low heat for 20 minutes.
7. Combine baking pan ingredients into the sauce pan, (scraping in all the pan juices also) when everything is cooked.
8. Turn off heat and allow to rest while pasta cooks.
9. Mix well into pasta, sprinkle with pecorino and parmesan cheeses if desired.

tomatoes, zucchini, red capsicums, mushrooms, onion, aubergine, garlic, olive oil, salt, fresh ground black pepper, brown sugar, pecorino cheese, parmesan cheese

Taken from www.food.com/recipe/pasta-with-roast-vegetables-100159 (may not work)