Preheat the oven to 400 degrees. Bring a large pot of water to a boil with a large pinch of salt. Finely dice the onion. Thinly slice the sun-dried tomatoes. Mince the parsley and garlic. Cut the eggplant into 1/2-inch cubes.

In a bowl, toss the eggplant with 1 tablespoon olive oil, salt and pepper to taste. Transfer to a baking sheet and cook the oven for around 15 minutes, or until it's soft and slightly crispy around the edges.

Heat 1 tablespoon olive oil in a pan over medium heat. Add the garlic, onion, sun-dried tomato, and as many chili flakes as you dare! Cook for about 5 minutes, until the onion is softened.

Add the canned tomatoes and season with salt and pepper. Simmer over medium-low heat for around 10 minutes.

Cook your pasta in the boiling water for about 10 minutes, or until the al dente.

Once the sauce has thickened, stir the eggplant. Drain the pasta and toss it in the pan with the sauce.

Serve pasta with sprinkle of the parsley on top.