Saute the garlic, onion, and bell pepper in 1 Tbs olive oil until they begin to soften. Add the broccoli tomatoes and eggplant. Add 1 TBS of olive oil and continue sauteing.
When the pasta is done, drain and toss with 1 TBS olive oil. Add the sauted ingredients and toss. Add the artichoke hearts, chicken breast, pine nuts and Kalamata olives. Top with shredded parmesan cheese.