1.Preheat oven to 220°C (200°C fan-forced). Combine eggplant, zucchini, 3 tablespoons of the olive and the juice of the lemon on a large tray lined with baking paper. Season well with salt and freshly ground pepper and toss to coat. Roast for about 20 minutes, or until eggplant is browned and tender.
2.Combine the ricotta, lemon rind and half the parmesan in a medium bowl. Season with salt and freshly ground black pepper.
3.Cook the pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tablespoons of pasta water. Return pasta and the reserved water to the warm pan. Add ricotta mixture and stir to coat pasta. Add eggplant, zucchini, tomato, onion, basil and remaining olive oil; toss gently to combine. Serve with the remaining parmesan.
Not suitable to freeze or microwave.Note