Heat the oil in a large pan over moderate heat. Add the garlic and cook it until it just starts caramelising. Add the eggplant and continue to cook until the eggplant turns golden, stirring regularly. Adding a pinch of salt to the mixture will assist the eggplant to release their moisture. 

Add the tomato puree and chopped tomatoes and cook the mixture for 5 minutes, then add the pieces of Fable and the vegetable stock. Stir well to combine and leave to simmer until you are left with a thick sauce consistency, this will take approx. 10-15 minutes.

Just before serving, stir through the vinegar, soy sauce and Parmesan. Spoon the sauce over (or mix it into cooked, drained pasta. Finely chop the parsley and garnish the dish with it.