Heat the oil in a large frying pan, add the aubergines and onions and cook for 8–10 minutes until tender and golden. Add the pine nuts and garlic and cook, stirring, for 2 minutes. Stir in the sun-dried tomato paste and stock and simmer for 2 minutes.
Meanwhile, cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente.
Drain the pasta and return to the pan. Add the vegetable mixture and olives, season to taste with salt and pepper and toss together over a medium heat for 1 minute until combined. Serve scattered with the chopped parsley.