Cut bell peppers into curved slices about 1-2 inches long. Cut eggplant into 1/2-inch slices and then into 1/2-inch by 1 1/2-inch pieces (see photo).
Preheat sauté pan to medium high. Coat chicken breast with 1 tbsp olive oil and season both sides with seasoned sea salt, about 1/4-1/2 tsp. Cook for 7 minutes per side or until cooked through. Let rest for 5 minutes and then slice.
While chicken is resting, add 2 tbsp olive oil to the pan and sauté vegetables over medium high heat 5-7 minutes or until softened. Season with 1/2-1 tsp seasoned sea salt.
Add pine nuts and cook until just toasted, about a minute.
Meanwhile, cook saffron pasta until al dente. Add pasta to the sauté pan with the veggies. Add remaining 1 tbsp olive oil and toss until well combined. Add seasoned sea salt to taste.
Serve pasta topped with vegetables and chicken slices. Sprinkle grated parmesan cheese on top, if desired.