Preheat oven to 450°F.

Drizzle eggplant halves with EVOO, salt and pepper, and place cutside down on a baking sheet. Cut head of garlic to expose cloves at ends, drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.

Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.

Bring a pot of water to a boil and salt the water. Cook spaghetti 10-12 minutes or until al dente. Reserve 1 cup of starchy cooking water before draining.

Scoop eggplant flesh from the skin and add to a food processor with the roasted garlic and peppers.

Heat the tomatoes in a sauce pan over medium-high heat and crush them up with a potato masher. Stir vegetable purée in with tomatoes and starchy cooking water, and heat through, then toss with spaghetti and serve.