1. Cook pasta according to package directions.
2. In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10 baking pans coated with cooking spray.
3. Bake in a preheated 425 oven for 20-25 min or until tender.
4. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
5. Stir in the tomato puree, Italian seasoning and brown sugar.
6. Drain pasta; stir in tomato mixture and roasted vegetables.
7. Sprinkle with cheese.