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Heat olive oil in a large frypan over medium heat. Add the eggplant and sauté until browned and softened.
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Add garlic and sauté for another minute.
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Add the tomatoes and cook for 5 minutes or until tomatoes have collapsed and created a sauce.
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Add olives and season with salt and pepper.
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Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta water.
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Add the cooked pasta to the sauce and toss to combine, adding a splash of the cooking water if necessary.
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Garnish with basil leaves before serving.