Spaghetti with Roasted Eggplant Sauce

Preheat oven to 425°.

. Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.

. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.

. While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

. Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.