Preheat the oven to 190°C (375°F).

In a deep baking dish, toss chopped peppers, aubergine, courgette, and onion with olive oil, salt, and pepper. Roast for about 45 minutes.

Add cherry tomatoes, minced garlic, and stir gently. Roast for an additional 10-15 minutes.

Boil salted water in a large pot, add pasta, and cook until al dente, about 2-3 minutes less than package instructions. Reserve 4-6 tablespoons of cooking water.

Combine the drained pasta with the roasted vegetables and reserved pasta water in a large mixing bowl.

Fold in the mozzarella cheese and pesto until evenly distributed.

Transfer to a baking dish and sprinkle with Parmesan cheese.

Bake for 10 minutes or until the cheese is melted and bubbly.

Let cool for 5-10 minutes before serving.