Heat oil in a pan over medium heat. Add the onion and garlic and gently cook, stirring, for 5 minutes or until light golden.
Increase heat to high, add eggplant and cook, stirring, for 2-3 minutes until golden, then add tomatoes, sugar, and a little salt and pepper. Bring to the boil, then simmer over low heat for 15 minutes or until the eggplant is cooked and sauce thickens. Stir in the olives, capers, and parsley.
Meanwhile, cook the pasta according to packet instructions. Drain well, then toss with sauce, and serve with parmesan.