Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Slice the tomatoes in half and place them skin side down on the baking sheets. Space them a couple inches apart. Slice the eggplant into 1" rounds, then slice each round into 1" cubes. Scatter the eggplant cubes across the baking sheets, in between the tomatoes. Peel the garlic cloves and then crush with the flat side of a knife, leaving them whole. Chop the red onion into 1/2" chunks. Scatter the garlic and onion in between the tomatoes as well.
*If your baking sheets are quite large and you can fit everything on to one, make sure the vegetables aren't too crowded.
Drizzle vegetables with the olive oil and balsamic. Toss gently to make sure everything is covered, without moving the tomatoes too much. Season vegetables with the black pepper, sea salt and smoked paprika.
Bake for 35-40 minutes, until the vegetables are soft and beginning to caramelize, and the juices have thickened.
Bring a pot of salted water to a rolling boil and cook the pasta according to package directions. Drain and place in a large bowl. Add the vegetables and all the juices from the pans. Toss to coat well. Divide between plates and top with grated parmesan, and more freshly ground black pepper if desired.