Preheat oven to 400°F

Combine onions, zucchini, eggplants, peppers and tomatoes in a large bowl. Toss with oil, salt, pepper and thyme. Spread on two baking sheets lined with parchment paper or a silpat. Wrap garlic in aluminum foil with a little olive oil and place on one of the baking sheets. Roast in a preheated 400°F oven for 40 to 45 minutes, or until tender and nicely browned. Unwrap and squeeze garlic out of casing into vegetables. Reserve.

Cook pasta in boiling salted water for 8 to 10 minutes, or until just tender. Drain well. Toss with vegetables.

To assemble, spread about 1/2 cup (125 ml) sauce over the bottom of a buttered 9x13 inch (3 littre) baking dish. Spread pasta/vegetable mixture into dish. Spoon sauce over top. Sprinkle with Parmigiano Reggiano.

Place casserole dish on a baking sheet. Bake uncovered for 40 to 45 minutes in a preheated 350°F oven, until bubbling and lightly browned.