Heat oil in a large frying pan over a medium heat. Add in eggplant and cook for 5 minutes until soft and slightly golden. Add garlic, carrot, chilli and olives and sauté for a further 2 minutes.
Add in the passata and 1 cup (250ml) boiling water. Bring to the boil and reduce to a simmer for 5 minutes. Add in the pasta and cook until al dente, about 8 minutes (note time will vary depending on the pasta you use, so keep an eye on it).
You may need to add another cup of water during cooking as the pasta will absorb a lot of the moisture. In the last 2 minutes, stir through spinach leaves to wilt.
Once liquid has reduced slightly and pasta is ready, serve in a bowl and top with parsley and Parmesan.