Fettuccini with Roasted Vegetables in Tomato Sauce

Ingredients

• 10 ounces (280 g) dry fettuccine, cooked according to package direction
• 1 (7 oz or 200 g) eggplant, cut into 1/4-inch thick rounds, then cut into half
• 1 (3.5 oz 100 g) red bell pepper, cut into 1-inch pieces
• 1 (7 oz or 200 g) zucchini, cut into 1/4-inch thick rounds, then cut into half
• 4 ounces (125 g) grape tomatoes, halved
• 1 teaspoon (3 g) garlic, minced
• 4 tablespoons (2 fl oz or 60 ml) olive oil, divided
• 12 ounces (340 g) can diced tomatoes
• 1/2 teaspoon (1 g) dried basil
• 1/2 teaspoon (1 g) dried oregano
• 1 teaspoon (1 g) Spanish paprika
• 1 teaspoon (5 g) brown sugar
• Kosher salt and freshly ground black pepper