Cook the pasta according to package instructions and then set aside. Keep 100 ml of pasta water.
In a large non-stick pan, sauté onion until translucent. You can add a little bit of water to prevent sticking. Then add the chopped aubergine and fry until slightly browned. Next add garlic and sauté for a further 2-3 minutes. Add all of the remaining ingredients to the pan except parsley.
Bring to a boil and then let the sauce simmer covered on low-medium heat for 25 minutes. Then add in your cooked pasta and 100 ml pasta water and stir to combine.
Add fresh parsley to serve.