Sicilian Penne with Swordfish and Eggplant

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 4  japanese eggplants ends trimmed thinly sliced lengthwise cut into squares
• 0.3 cup flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 0.8 teaspoon kosher salt 
• 0.3 cup olive oil 
• 6 servings olive oil extra-virgin for drizzling
• 1 pound penne pasta 
• 0.5 teaspoon chili flakes red plus more to taste)
• 1 pound swordfish steaks skinless cut into 1-inch cubes
• 0.3 cup white wine 
• 2 cups cherry tomatoes red yellow halved (, or a blend)

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta.
4. Meanwhile, place a large, heavy skillet over medium-high heat.
5. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes.
6. Add the eggplant and cook until tender, about 5 minutes.
7. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
8. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes.
9. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat.
10. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir.
11. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.