Pasta Shells with Roasted Vegetables

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Cooking spray

4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces

2 (14-ounce) cans artichoke hearts in water, drained and quartered

4 tablespoons olive oil

4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried

2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried

1 pound uncooked medium or large (not jumbo) pasta shells

1 cup chopped roasted red peppers

1 cup reduced-sodium chicken broth

1/2 cup balsamic vinegar

4 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon ground black pepper

1/2 cup chopped fresh basil leaves

8 tablespoons grated Parmesan