Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside.
Meanwhile, heat olive oil in large skillet set over medium-high heat; cook eggplant, onion, pepper, garlic, salt and pepper for 8 to 10 minutes or until eggplant is golden and tender.
Add raisins, olives, pasta and reserved pasta water to skillet; toss to combine.
Stir in tomatoes, vinegar, parsley and basil; toss to coat. Sprinkle with pine nuts.
Tip: Top with sliced fresh mozzarella cheese for a decadent addition.
Recipe Notes
Top with sliced fresh mozzarella cheese for a decadent addition.