In a large pot or skillet, add ¼ cup extra virgin olive oil and bring to a high heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
Next, add in the onion and sauté for 2 minutes, mixing occasionally.
Lower to medium heat, add in the roasted red peppers, roasted eggplant, 1 tsp. salt, and ¼ tsp black pepper and sauté for 2 minutes, mixing occasionally.
Next, add in the spaghetti and cook for 2 minutes, mixing occasionally. Finally, turn off the heat, add in the mozzarella, and mix before serving.
Mix well to incorporate the fresh mozzarella. Serve the roasted eggplant with spaghetti once the mozzarella begins to melt.