Preheat your oven to 200 C (400 F). I chopped an eggplant, 3 tomatoes, and an onion, but use what you have. Also, add a few pealed cloves of garlic. Toss with olive oil, salt, pepper, and thyme. Spread out on a baking sheet, and roast for about 20 minutes until they are all carmelized and yummy looking... like this.
Meanwhile, cook your pasta in salted water until al dente. I used whole wheat spaghetti for extra nutrition. Drain, and toss with veggies and garlic paste. Top with nutritional yeast.