In a pot of salted boiling water cook casarecce until al dente. Drain, reserving 1 cup of the pasta water. Place pasta back into the pot, toss with a drizzle of oil, cover and set aside.

In a large nonstick skillet heat 1 tablespoon of the oil, add the shallots and carrots and sauté over medium heat until it starts to soften, about 5 minutes.

Add eggplant to skillet and continue to sauté until eggplant starts to soften.

Stir in the sliced mushrooms and remaining oil if needed. And season with salt and pepper, continue to cook stirring occasionally for another 6 to 7 minutes, mushrooms should be softened.

Add garlic, tomatoes, tomato paste, paprika, herb de Provence, and sugar, stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, until sauce thickens, about 30 minutes. If the sauce is too dry add some of the reserved pasta water.

Add cooked pasta,1 tablespoon of the parsley and red pepper flakes to the sauce, stir to combine. Taste add salt and pepper if needed. Plate sprinkle with more parsley and serve.