Put the pasta on to boil in plenty of salted water.
Heat up the olive oil in a large pan over a medium heat, then chuck in the cherry tomatoes.
Fry for a minute, then add the aubergine, courgette, halloumi and herbs.
Keep frying for 5-10 minutes until it all starts to caramelise and the flavour of the tomatoes has intensified, then pour in a good glug of white wine.
Let the alcohol boil off for a minute, then mix well and season to taste.
Drain the pasta and stir into the sauce, then serve.