1. Bring a large pot of salted water to a boil. Add penne pasta and cooking for 8 minutes until al dente. Drain and set aside.
2. Meanwhile, preheat oven to 180 degrees C. On a baking sheet, lay out zucchini and eggplant slices. Season with salt and pepper, then drizzle with olive oil and massage gently. Place vegetables in a single layer and bake until roasted on both sides, about 2 minutes per side.