Penne with eggplant caponata

Name: Penne with eggplant caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 large eggplant (about 500g), cut into 2cm cubes; 2 x 400g cans chopped tomatoes; 2 teaspoons caster sugar; 1/2 cup (60g) pitted green olives; 1/3 cup (65g) drained capers; 2 tablespoons chopped fl at-leaf parsley; 400g penne rigate; 2 tablespoons freshly grated parmesan (or vegetarian hard cheese)