Preheat the oven to 200C / Gas mark 6. Cut 1 red onion, 1 courgette, 1 red pepper and _ an aubergine into bite-sized chunks. Place all the veg in a roasting tin with 15 cherry tomatoes. Drizzle over 2 tbsp of olive oil, season with black pepper and roast for around 20-30 minutes until the veg is soft but browned on the outside. Meanwhile, cook 200g of wholewheat pasta according to the pack instructions. Five minutes before the pasta is ready remove the veg from the oven and top with a 125g ball of reduced-fat mozzarella cheese, torn into pieces. Return to the oven for around 5 minutes until the cheese melts. Drain the pasta and return to the pan. Tip in the veg and melted cheese together with 1 tbsp of chopped fresh basil. Stir well and serve immediately.