Preheat the oven to 180 degrees Celsius.
Heat the oil in a baking tray until hot. Remove from the oven and add the eggplant, tomato, capsicum, chili and garlic. Toss the vegetables around to cover them with the oil. Return to the oven to cook for 15 - 20 minutes.
Bring a large pan of water seasoned with sea salt and a small amount of olive oil. Add the pasta and cook for 15 minutes until al dente. Serve the eggplant over the pasta with fresh parsley sprinkled over the top.
Serve with a rocket and parmesan salad.
Note: While parmesan is a high fat cheese, its strong flavour goes a long way and you don't need to use much. Use a potato peeler to make fine shavings of parmesan and sprinkle over the rocket. No need to add extra oil.