Heat the olive oil in a large, heavy-based saucepan over a medium heat and sauté 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 and finally add the olives to the sauce, adjust the seasoning if necessary, then spoon on top of the pasta. Serve immediately.