Cut the eggplant, bell peppers, and zucchini into thin slices. Spread them on a baking sheet with oil, salt, and pepper, and bake for 45 minutes at 180°C (355°F).
Boil the pasta in salted water.
When the vegetables are nicely roasted in the oven, mix them with the pasta and marinara sauce. Serve with a sprinkle of walnut parmesan on top!
Cut the eggplant, bell peppers, and zucchini into thin slices. Spread them on a baking sheet with oil, salt, and pepper, and bake for 45 minutes at 180°C (355°F).
Boil the pasta in salted water.
When the vegetables are nicely roasted in the oven, mix them with the pasta and marinara sauce. Serve with a sprinkle of walnut parmesan on top!