This is one of my staples! Slice eggplant into 1/4 inch rounds, brush with olive oil, lay on baking sheet and bake for 8-10 min., turning over as needed. Chop zucchini, red & yellow peppers, cherry tomatoes & portabella mushrooms. Toss with olive oil, minced garlic, lots of fresh herbs (basil, cilantro, parsley) chili flakes & salt & pepper to taste. Roast in oven at 450F, stirring a few times. While the veggies are roasting, boil your pasta-any kind but white!  When veggies are done, toss with pasta, crumble in feta cheese. Optional, saute sundried-tomato veggie sausage in coconut oil and fold into pasta. Garnish with kalamata olives and a little bit of fresh squeezed lemon.