Heat the olive oil in a frypan over medium heat, and cook the eggplant for about 10 minutes. Stir in the tomatoes, basil, pepper and sugar. Simmer, stirring occasionally, for about 45 minutes. Mix the roasted red capsicums into the frypan with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
Bring a large pot of lightly salted water to a boil. Place the penne in the pot, cook 9 to 11 minutes, until al dente, and drain.
While the pasta is cooking, preheat oven to 190 degrees C. Open the pita bread and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper.
Heat the pitas in the preheated oven until golden brown, about 6 minutes. Serve the eggplant sauce on top of the pasta with the baked cheese pita bread on the side.