Heat oven to 400.
Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness.
In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste.
I normally make mine without the eggplant, pine nuts and tomato. (I am allergic to tomatoes and pine nuts are to expensive.) and it's still really good and takes almost no time to prepare.. Almost as easy as the slow cooker. :0)