Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.

In a large baking dish, combine the chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat well.

Place in the oven and roast the vegetables for about 45 minutes, stirring twice.

Stir in the cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil. Bake for another 10-15 minutes.

In a large pot, boil salted water. Cook pasta for 2-3 minutes less than the package instructions, until al dente.

Reserve 4-6 tablespoons of pasta water, then drain the pasta. Fold the drained pasta into the roasted vegetable mixture.

Stir in the reserved pasta water, chunks of mozzarella, and dollops of pesto. Sprinkle with grated Parmesan cheese.

Bake again for 10 minutes until the cheese is melted and bubbling.

Let it rest for 5-10 minutes before serving.