Preheat the oven to 200°C/180°C fan/gas 6. Cook the gnocchi in boiling salted water according to the pack instructions. Drain and set aside.
Heat a frying pan and dry fry the pine nuts until golden brown. Remove from the pan and set aside. Heat 2 tbsp oil in the pan and fry the aubergine until golden brown. Add the onion and chillies and fry for 1 min. Stir in the coriander and season with salt, black pepper and a pinch of sugar. Add the sultanas and tomatoes, roughly breaking up the tomatoes with a wooden spoon. Simmer over a medium heat for 10 mins.
Remove from the heat and stir in the pine nuts and gnocchi. Spread in an ovenproof serving dish, sprinkle with the mozzarella and Parmesan and drizzle with 2 tbsp oil. Bake for 30 mins, until golden brown. Sprinkle with the parsley.