Bring a large saucepan of salted water to the boil over a high heat. Add the penne and cook until al dente, or according to the instruction on the packet. Drain well and toss with 1 tablespoon of olive oil.
In the meantime, place flour in a bowl. Add cubed eggplant and coat generously. Shake to remove flour excess and set in a separate plate.
In a medium saucepan, heat 2 tablespoons of olive oil and cook and stir the eggplant until crisp and tender. Remove and drain on kitchen paper.
In the same saucepan, heat the remaining olive oil and cook while stirring the onion and garlic for 5 minutes, or until tender and translucent. Add cubed tomatoes, oregano, paprika and cayenne pepper.
Mix in the black olives and tomato puree, then let it cook for a couple of minutes, until the sauce slightly thickens. Pour in eggplants and season with salt and pepper.
Add pasta, toss well and serve with generous amounts of grated Parmesan cheese.