Preheat oven to 450°. Mix eggplant, onion, tomatoes, salt, pepper and olive oil in a roasting pan. Toss to evenly coat. Roast 45 minutes until tender, tossing half way through cooking. Cook pasta as package directs. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot. Add roasted vegetables, olives and grated parmesan. Toss to evenly coat, adding the reserved pasta cooking water, if desired. Serve immediately.
Per serving - 347 calories, 13 g fat (34% calories from fat), 12 g protein, 46 g carbohydrate, 6 g fiber, 0 mg cholesterol, 613 mg sodium