Preheat oven to 400 degrees F (200 degrees C).
Rinse the Eggplant (1), Zucchini (1), Red Bell Pepper (1) and slice them into 1/2 inch (1 cm) thick bits.
Place them on a large baking tray. Brush the vegetables evenly with Olive Oil (to taste). Then turn them all and brush again with extra olive oil.
Sprinkle with Dried Herbs ( to taste), Salt (to taste) and Ground Black Pepper (to taste). Roast the vegetables in a preheated oven for 35 to 40 minutes or until cooked through.
In the meantime fill a large and high pan with water, season with a good dash of Salt (to taste) and bring it to a good boil. Then add the Spaghetti (1 pound). Cook the pasta until al dente and then drain it.
Add Olive Oil (4 teaspoon) to a large wok together with the Tomato Paste (2 teaspoon) and another sprinkle of Ground Black Pepper (to taste), Salt (to taste), and Dried Mixed Herbs (to taste).
Place the wok over medium heat. Once the oil is warm and the tomato paste starts to fry, add 1/3 cup (80 mL) of water (or pasta cooking liquid). Stir and let this mixture reduce by half. Then add the cooked pasta.
Stir well. Add the warm roasted vegetables. Stir again. Check the seasoning and add extra Ground Black Pepper (to taste), Salt (to taste), Dried Herbs ( to taste) or Olive Oil (to taste) to taste if necessary.
Then divide the pasta and vegetables over deep plates. Sprinkle with the Pine Nuts (2 tablespoon).