Step 1

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.

Step 2

Meanwhile, heat oil in a large nonstick skillet over medium. Add the chopped eggplant and bell pepper and cook until just softened, about 5 minutes, stirring occasionally.

Step 3

Add the garlic and sauté just until fragrant, about 30 seconds. Add the salt, black pepper, and red pepper flakes and stir to combine.

Step 4

Stir in the tomato sauce, then the olives. Let simmer 5 minutes, or until heated through. Stir in the lemon juice and zest.

Step 5

Stir the pasta into the eggplant tomato sauce, adding a little more of the prepared pasta sauce as needed to moisten the noodles. Served topped with chopped fresh herbs and Parmesan. Enjoy immediately.