Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cut eggplant into 1/2-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until soft and golden, about 20 minutes, tossing halfway through.

Halve, peel, and finely chop onion. Thinly slice sun-dried tomatoes. Mince or grate garlic. Roughly chop parsley. Tear mozzarella into small pieces.

Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add onion, sun-dried tomatoes, garlic, and a pinch of chili flakes (to taste). Cook, tossing, until onions are very soft, 5-6 minutes. Stir in diced tomatoes and 1/2 tsp sugar. Bring to a boil, then lower heat and let simmer until pasta is done cooking. Stir in reserved pasta cooking water.

When eggplant is done, stir into pan with sauce, along with linguine, mozzarella, and half the parsley. Toss until thoroughly combined and cheese has melted. Season with salt and pepper.

Divide pasta mixture between plates and drizzle with olive oil, if desired. Garnish with remaining parsley and serve.