Eggplant Pasta

Bahan-bahan (4 porsi)

• 12 ounces whole wheat pasta (or gluten free pasta if needed, any shape you like (I used fusilli))
• 2 tablespoons extra virgin olive oil
• 1 medium eggplant (cut into 1/2-inch cubes (about 1 pound))
• 1 large red bell pepper (cut into 1/4 x 1-inch strips)
• 2 cloves garlic (minced)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 ounces prepared tomato pasta sauce
• 1/2 cup kalamata olives
• Zest and juice of 1 medium lemon
• 1/4 cup chopped fresh herbs (such as parsley or basil)
• Freshly grated Parmesan cheese (for serving)