Bring a large pot of water to a boil. Cook Red Lentil Penne according to package directions. Drain and set aside. (reserve 1 cup of water)
In a high sided saute pan over medium heat, add olive oil. Once hot, add eggplant and cook until softened.
Meanwhile, soak raisins in vinegar.
Once eggplant is cooked, remove to a paper towel lined plate. Add onion and bell peppers. Cook until softened, season with salt and pepper. Add eggplant back to the pan, stir in capers and soaked raisins with vinegar. Toss pasta in pan and serve garnished with chopped mint.