Boil water in a saucepan. Add pasta and cook until soft. Drain in a colander and put aside.
Heat oil in saucepan or wok. Add garlic cloves, tomatoes and herbs.
Add eggplant and capsicum, cook with lid on medium heat for 15 minutes.
Stir through bok choy and pine nuts.
Add pasta to serve.

6 garlic cloves, crushed
10 cherry tomatoes, halved or quartered
1/3 cup oil
1 tablespoon rosemary
1 tablespoon basil
1 tablespoon oregano
227gram whole black soybean pasta or another kind of your choice
2 eggplants (aubergine), salted, rinsed and thinly sliced
1 red capsicum (bell pepper), thinly sliced
1 large bunch bok choy
1 cup pine nuts