Make the filling: Heat a pot over medium/high heat and add the the olive oil, the red peppers, and the eggplant. Cook stirring occasionally until soft (about 4-5 minuteand then add the onion and the garlic cloves. Cook until the onion is soft and translucent (3-4 minuteand add the wine, the thyme (or oregano), and the olives. Cook until all of the wine is evaporated and remove from the heat. Remove and discard the garlic cloves. Add the feta, a pinch of salt, and the black pepper, and mix well. Taste and add more salt if needed. Set aside.
Make the easy tomato sauce: transfer all of the ingredients to a bowl and mix to combine.
Make the stuffed paccheri: Lightly oil your baking dish and spread some tomato sauce over the surface. Fill the paccheri with the feta and pepper filling and transfer them to the pan, placing the one next to the other. Spoon the rest of the tomato sauce over the pasta.
Bake covered with foil for 25 minutes, remove the foil and continue baking for 10-15 minutes more. Optionally serve with grated parmigiano reggiano. Eat!