Heat the oven to 400°F. Set aside a handful of the cherry tomatoes for garnishing at the end.
On a baking sheet arrange the tomatoes and zucchini with the eggplant, oil, herbs, and a pinch of salt. Combine well on the sheet and roast, tossing halfway through, for about 30 minutes. After 25 minutes, layer mozzarella over the top of the vegetables and put back in the oven until it melts.
Add the vegetables with mozzarella to the cooked pasta. Add the ricotta cheese and reserved pasta water if you have any.
