Sicilian Penne with Swordfish and Eggplant

Ingredients

• 1 pound penne pasta
• 1/3 cup olive oil, plus 2 tablespoons
• 3 garlic cloves, minced
• 1/2 teaspoon red chili flakes (plus more to taste)
• 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
• 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
• 1 pound swordfish steaks, skin removed, cut into 1-inch cubes
• 1/3 cup white wine
• 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
• Extra-virgin olive oil, for drizzling
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

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