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

In the roasting pan, combine chopped peppers, sliced aubergine, courgette, and diced onion. Drizzle with olive oil, season with salt and pepper, and toss.

Roast the vegetable mixture for about 45 minutes, turning twice during cooking.

Stir in cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil. Cook for an additional 10-15 minutes.

In a large pot of salted boiling water, cook pasta until just al dente, 2-3 minutes less than package instructions. Reserve 4-6 tablespoons of cooking water, then drain.

Combine drained pasta with roasted vegetable mixture in a mixing bowl, tossing well and adding some reserved pasta water.

Fold in diced mozzarella and pesto until evenly distributed.

Transfer mixture to a greased baking dish, top with grated Parmesan cheese, and bake.

Bake for about 10 minutes or until cheese is bubbly and golden.

Let cool for 5-10 minutes before serving.