Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the eggplant and season with salt and pepper. Cook until eggplant is browned and soft. When done, transfer to a plate (do not line with paper towels.)

In the same skillet, add in garlic and red pepper flakes and let cook for 30 seconds or until fragrant. Then, add in the tomatoes and then season with oregano, salt and pepper. Lower heat to a simmer and let cook for 10 minutes. Right when the sauce is done, fold in the eggplant.

Meanwhile, place a small skillet over medium-high heat. Once the skillet heats, add in the pine nuts and let cook for 3 minutes or until golden brown, shaking the pan to ensure the nuts don’t burn. When done, set aside.

Five minutes into cooking the sauce, add another large skillet over medium-high heat and coat with cooking spray. Once the pan is heated, add in the zucchini noodles and let cook, tossing occasionally, for 3-5 minutes or until cooked to your preference.

Plate the noodles into bowls and top with equal amounts of sauce. Garnish with parsley and pine nuts.