Heat the olive oil over medium heat in a medium size pan.
Add the diced onions and let them sweat for a couple of minutes.
Add half of the aubergine (eggplant). Let it sauté for 8-10 minutes until it gets a little tender.
Add the other half of the aubergine separately until it browns. Remove the cooked aubergine and place in a pan, set it aside. Drain the excess oil and leave it on the side to cool.
Put a pot of water on stove and bring to a boil for the pasta.
Add the diced tomatoes to the pan and let it simmer for 2 minutes. Sprinkle the sugar all over the top and let it absorb. Add the hot pepper flakes, the fried aubergine, grated Parmesan then add the salt and pepper to taste. Allow the mixture to simmer for 10-20 minutes until the aubergine is tender and the sauce has thickened.
As the sauce thickens, cook the pasta according to the package directions.
Pour the sauce over the cooked, drained pasta. Pass additional Parmesan when serving.