Roasted Vegetable Pasta

• Pasta
• 1 aubergine
• 1 courgette
• 1 red pepper
• 2 cloves garlic
• basil - chopped roughly
• 1 tin tomatoes
• tomato and chill paste
• pecorinon toscano cheese - grated
  

Roast the vegetables for about 20 mins drizzled with olive oil.
Cook the pasta at the same time.
When they're done, drain the pasta, add the vegetables to the pasta and the tomatoes and tomato paste. Bring to the boil and serve, sprinked with the cheese and the basil.