8,0 / 10
Heat the olive oil in a large, heavy-based saucepan over a medium heat and saute the red onion, eggplant, chilli and carrot with a little seasoning for 4-5 minutes, stirring occasionally.
Bring another large saucepan of salted water to the boil. Cook the pasta until 'al dente'; usually 8-10 minutes.
Add the red pepper, thyme and basil to the vegetables, stir, cover then reduce the heat to low and cook for a further 5 minutes or so.
Drain the pasta and spoon into serving bowls. Add the olives to the sauce, adjust the seasoning if necessary, then spoon on top of the pasta.