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1. In large saucepot, cook pasta as label directs. Reserve 1/4 cup pasta water. Drain and rinse pasta under cold running water; drain again.
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2. Meanwhile, roast peppers if using fresh ones: Preheat broiler. Line broiling pan with foil. Cut each pepper lengthwise in half; remove and discard stems and seeds. Arrange peppers, cut side down, in prepared pan. With hand, flatten each pepper half. Place pan in broiler 5 to 6 inches from heat source. Broil until skin is charred and blistered, 8 to 10 minutes. Wrap peppers in foil and allow to steam at room temperature until cool enough to handle, about 15 minutes. Remove peppers from foil. Peel off skin and discard. Cut peppers into 1/2-inch pieces.
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3. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, stirring often, until tender and golden, about 10 minutes. Increase heat to medium-high. Add eggplant, garlic, salt, and black pepper and cook, stirring often, until eggplant is tender and golden, about 8 minutes longer
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4. . To pasta, add roasted peppers, onion mixture, tomatoes, basil, olives, and reserved pasta water; toss gently. Transfer pasta mixture to serving bowl. Cover and refrigerate if not serving right away.
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Each serving:About 300 calories, 9g protein, 52g carbohydrate, 7g total fat (1g saturated), 0mg cholesterol, 495mg sodium
