Lay eggplant cubes on a baking sheet

and sprinkle well with salt. Allow it to

sit for 20 minutes and then pat dry

with a paper towel.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Add the remaining vegetables to the baking tray, toss with oil, two teaspoons

salt, and pepper. Bake the veggies for one hour, tossing once or twice to get them evenly baked.

Remove the pan from the oven and mix the vegetables with tomato paste, brown sugar, and remaining spices. Then return the pan to the oven for 10 more minutes.

While the veggies are roasting, boil up the pasta.

Toss the vegetables with pasta while warm.