Brush eggplant slices with ¼ cup of olive and season with salt and pepper. Grill eggplant over medium high heat until lightly browned and cooked through. Cool. Chop in ½-inch dice. Set aside.
Over medium high heat, heat remaining tablespoon of olive oil in a large sauté pan. Add onion and pork and cook until onion is softened and meat is cooked through.
Add garlic, anchovy, chile flakes and Italian seasoning. Continue stirring so it doesn’t stick and cook for about 1 minute. Add tomato sauce and broth and cook for 3 to 4 minutes or until sauce has thickened slightly. Remove from heat and stir in eggplant cubes. Season to taste with salt and pepper.
Serve with cooked linguini and garnish with Italian parsley.