Cook the pasta per the instruction on the package.
Cut off the ends of the eggplants and cut the eggplants into 1 inch dices. Next, remove the seeds from the red bell peppers and cut the peppers into chunks.
Heat olive oil in a large pan and add the eggplants and bell peppers. Let them cook at high heat while stirring occasionally for a minute before turning the heat down.
Let the eggplants and peppers cook for a few more minutes before adding the black olives and minced garlic. Stir together to combine and allow to cook for 1 minute. Next, add the coconut milk and basil pesto. Stir to combine. Let the pasta sauce simmer at low heat for 5 minutes. Finally add the cooked pasta to the pasta sauce and gently fold together to combine. Top with freshly chopped basil and serve. Enjoy.