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

Combine chopped bell peppers, aubergine, courgette, and onion in a roating tin. Drizzle with olive oil and season with salt and pepper, toss well.

Roast vegetables in the preheated oven for 45 minutes, turning twice during cooking.

Add cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the roasted vegetables and cook for an additional 10-15 minutes.

Cook the pasta according to package instructions in salted water until al dente, about 8-10 minutes.

Reserve 4-6 tablespoons of pasta cooking water before draining.

Add the cooked pasta to the roasted vegetable mixture and stir gently, adding reserved pasta water if needed.

Fold in mozzarella cheese and pesto throughout the mixture.

Sprinkle grated Parmesan cheese evenly on top.

Bake again for 10 minutes until cheese is melted and golden brown.

Allow to cool for 5-10 minutes before serving.