Heat a large cast iron pan to medium and add a glug of olive oil.
Slice eggplant length-wise into large strips. Fry eggplant in cast iron pan until brown and soft on both sides. Do not salt until after frying (this helps the eggplant not to stick). Remove from heat.
In a wide saucepan with lid, heat a glug of olive oil. Add chili flakes, garlic and parsley and cook for 1 min.
Add chopped heirloom tomatoes, salt and cover with lid until a chunky sauce forms. Stir occasionally.
Chop fried eggplant into 1 inch strips and add to the tomato sauce. Cook for about 1-3 minutes to incorporate. Remove from heat.
Cook pasta according to package directions (in salted water) and add drained pasta directly to eggplant/tomato sauce. Toss and serve immediately.