Roasted Veggie Spaghetti

I didn't really have a plan for dinner tonight but I needed to use the eggplant in the fridge. Hmmmm, eggplant... dinner... thinking... I can always come up with some sort of sauce that goes on spaghetti--that's how my famous Cowboy Spaghetti came to be. So I thought I'd try something new, something eggplant-ey. Here's what I came up with, and it was fairly well received (which means Nate liked it, Camden tolerated it, and Riley actually ate it in under an hour):

Roasted Veggie Spaghetti
1 eggplant, peeled and 3/4 inch diced
1 red pepper, diced (I only used a half)
1 red onion, diced (I only used a half)
1 can diced tomatoes, italian style with basil, garlic and oregano
mushrooms
olive oil
salt & pepper
basil
spaghetti, (I used Barilla multigrain pasta)

1. Preheat oven 400 degrees.
2. Toss eggplant, pepper and onion with olive oil, salt and pepper. Roast for 25-30 minutes.
3. Saute mushrooms in olive oil. Add tomatoes, undrained. Simmer to reduce liquid.
4. Add roasted vegetables to tomato sauce.
5. Serve over spaghetti