Linguine with Eggplant & Olives

12 oz rice linguine (we prefer Tinkyada brand brown rice pasta, it's a little tricky to cook so you have to watch it constantly)
1/3 cup olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped in 1"cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
3 medium tomatoes, coarsely chopped
1 1/2 cup kalamata olives (check the label, true kalamata olives do not have lactic acid, but generic olives do! Make sure olives do not have lactic acid added)
3/4 cup parsley, chopped

Cook linguine according to package directions, drain

Heat olive oil in a large skillet and saute garlic and onions. Add cubed eggplant and fry for about 10 mn, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook one minute more. Add tomatoes and cook 1-2 minutes, stirring occasionally. Add olives and simmer 5-10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into skillet and toss to soak up all the juices in the skillet.

Place in a warm serving bowl and top with parsley. Serve with grated Kasseri cheese (sheep & goat milk cheese).