Heat oil in a large pan. Add garlic, cook for 1 minute on a medium heat, stirring. Add eggplant and capsicums. Cook, uncovered, stirring frequently for 5 minutes or until just browned.
Add tomatoes and cook for 4 to 5 minutes, stirring frequently, until liquid has reduced slightly. Pour in wine, bring to the boil, and season. Reduce heat and cook partially covered for 20 minutes.
Cook pasta in a large pan of boiling water, until al dente. Drain. Transfer to a serving bowl and pour over sauce. Garnish with oregano and olives.