Preheat the oven to 190°C (170°C fan) or Gas Mark 5.

Spread bell peppers, aubergine, courgette, and onion on a baking tray. Drizzle with olive oil, and season with salt and pepper. Roast for 45 minutes, turning twice.

Add halved cherry tomatoes, chopped tomatoes, and minced garlic to the tray and roast for an additional 10 to 15 minutes.

Bring a large pot of salted water to a boil, and cook the pasta according to package instructions, undercooking it by 2 to 3 minutes.

Combine drained pasta with the roasted vegetable mixture in a large bowl, infusing the dish with flavors.

Stir in reserved pasta water and shredded mozzarella cheese until well-coated.

Transfer to a greased baking dish, top with grated Parmesan cheese, and bake for about 10 minutes until melted and bubbly.

Let the bake cool for a few minutes before serving.