| 1 box | BARILLA Penne |
| 1 cup | eggplant, peeled and diced |
| 1/4 teaspoon | salt |
| 1/3 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 2 teaspoons | flour |
| 1 cup | zucchini, diced |
| 1/2 cup | red pepper, chopped |
| 1/2 cup | leeks, sliced thin |
| 1/2 cup | kalamata olives, pitted |
| to taste | fresh thyme |
| to taste | freshly ground black pepper |
PLACE eggplant in a colander and sprinkle with 1/8 teaspoon salt; set aside and let draini for 30 minutes.
BRING a large pot of water to boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and cook several minutes.
TOSS eggplant with flour and add to skillet along with remaining vegetables and olives.
SAUTE over medium heat for 5 minutes or until vegetables are crisp tender.
ADD thyme, salt and black pepper to taste. Discard garlic clove. Remove skillet from heat and set aside.
ADD pasta to boiling water and cook according to package directions. While pasta is cooking, heat sauce through.
DRAIN pasta and immediately add hot pasta to sauce. Mix well.
TRANSFER to a serving platter or bowl.