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

Chop your bell peppers, aubergine, courgette, and onion into bite-sized pieces and place them in a roasting tin. Drizzle with olive oil and season with salt and pepper.

Roast the vegetables for 45 minutes, stirring twice for even browning.

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

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

Combine the al dente pasta with the roasted vegetables in a large mixing bowl and add the reserved cooking water. Toss to coat.

Fold in the mozzarella cheese and pesto, reserving some mozzarella for topping.

Transfer to a baking dish, topping with the remaining mozzarella and Parmesan cheese, then bake for 10 minutes until the cheese is melted and bubbly.

Let the bake cool for 5-10 minutes before serving.