Directions

1. Prepare pasta according to package directions and set aside. Combine ingredients in medium bowl and season with salt and pepper
2. Heat olive oil in large skillet over medium heat and sauté eggplant until lightly browned. Add peppers and garlic and continue sautéing. Add the tomato sauce and olives. Bring to boil, then reduce heat to simmer covered for 10 minutes. Season with salt and pepper. Stir in lemon juice and zest. Add the cooked pasta, adding extra sauce if required to moisten the pasta
3. Serve topped with chopped fresh herbs and Parmesan cheese