Mediterranean Roasted Vegetables Spaghetti

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 lb) . Cook the pasta until al dente and then drain it.

Add Olive Oil (4 tsp) to a large wok together with the Tomato Paste (2 tsp) and another sprinkle of Ground Black Pepper (to taste) , Salt (to taste) , and Dried Mixed Herbs (to taste) .

Stir well. Add the warm roasted vegetables. Stir again. Check the seasoning and add extra Ground Black Pepper (to taste) , Salt (to taste) , Dried Mixed Herbs (to taste) , or Olive Oil to taste if necessary.

Then divide the pasta and vegetables over deep plates. Sprinkle with the Pine Nuts (2 Tbsp) .