Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, zucchini and onion, stirring occasionally, 15 minutes or until vegetables are tender. Stir in garlic and cook 30 seconds. Stir in vinegar and cook 1 minute. Stir in Sauce, raisins and basil. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Toss with hot penne, then sprinkle with pine nuts.