Position the oven racks so that they are evenly spaced.

Preheat the oven to convection roast at 450F.

Cover a large, rimmed pan with foil and coat with nonstick spray.

In a large bowl, combine the eggplant, zucchini, garlic, onion, and tomatoes.

Drizzle with the olive oil, salt, and pepper.

Spread the vegetables on the prepared pan.

Roast in the center or top of the oven until the vegetables are soft, about 15 minutes.

With tongs, lift the skins off the tomatoes.

Return the tomatoes to the pan with the vegetables.

Roast for 5 more minutes.

Scoop the hot vegetables into a food processor or blender fitted with the steel blade.

Process just until the vegetables are coarsely chopped.

Pour the sauce into a serving bowl.

Meanwhile, cook the pasta according to the package directions.

Put the pasta into a serving bowl and top it with the vegetable sauce.

Serve with the Parmesan.