* 1 lb penne pasta
* 1/3 C extra virgin olive oil, plus 2 TBSP
* 3 garlic cloves, minced
* 1/2 tsp red chili flakes (plus more to taste)
* 1/4 C chopped fresh flat-leaf parsley
* 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
* 1 lb swordfish steaks, skin removed, cut into 1-inch cubes
* 1/3 C white wine
* 2 C halved cherry tomatoes
* 3/4 tsp kosher salt
* 3/4 tsp freshly ground black pepper
* 1/3 C chopped fresh flat-leaf parsley
|