Spaghetti with Roasted Veggies, Tomato Sauce and Lemon Cannellini Beansi

I'd like to entitle this one: "Coco's got her groove back". Lately nothing has sounded good and I have not been thrilled with anything that I've made. I was pretty thrilled with this. Herbs de provence is a mixture of herbs popular in the South of France. The mix includes savory, fennel, basil, thyme, rosemary and lavender.  , 

Tomato Sauce:

1 T olive oil 

1 onion, chopped

1 carrot, chopped     

1 28 oz can of tomatoes

1 small can tomato paste

1/2 c veggie stock

1/2 t salt

1/4 t pepper

1 1/2 t herbs de provence

Roasted Veggies:

1 eggplant, cubed

2 T salt

1 red bell pepper, coarsely chopped

1 bulb garlic, cloves peeled

1-2 T olive oil

1/2 t salt

1/4 t pepper

Beans

1 can cannellini beans

1/4 lemon, juiced

pinch of salt and pepper

1 T parsley, chopped

1/2 box of spaghetti

red pepper flakes to taste

shredded cheese (i.e. parmesan)

• Preheat oven to 450.
• Sprinkle 2 T salt onto chopped eggplant.
• Heat oil in a large pot then saute onion for a minute or two. Add carrot and cook until onion is tender.
• Add tomato and tomato paste, stock, salt, pepper and herbs de provence.  Simmer for about 45 minutes.
• After eggplant has sat for approximately 20 minutes, rise and pat dry. 
• In a large bowl, toss together eggplant, bell pepper, garlic, oil, salt and pepper. 
• Place veggies in a roasting pan and roast for 40-45 minutes or until eggplant is tender.
• In a small pot, heat beans and add lemon juice, salt, pepper and parsley.
• Meanwhile, boil salted water and cook spaghetti for 10 minutes or until tender.
• Arrange plate with spaghetti on the bottom, veggies, then beans and top with tomato sauce. 
• Serve topped with cheese and red pepper flakes.