Sicilian Penne With Swordfish and Eggplant

chef 998002's Note:

delicious, Giada.

• Total Time: 15 mins
• Prep Time: 0 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 6.0

• 1 lb penne
• 1⁄3; cup olive oil
• 2 tablespoons olive oil
• 3 garlic cloves , minced
• ½ teaspoon red chili pepper flakes (plus more to taste)
• ¼ cup parsley , chopped
• 1⁄3; cup parsley , chopped
• 4 Japanese eggplants , ends trimmed, thinly sliced lengthwise, then cut into squares
• 1 lb swordfish steak , skin removed, cut into 1-inch cubes
• 1⁄3; cup white wine
• 2 cups cherry tomatoes , halved (red, yellow or a blend)
• ¾ teaspoon kosher salt
• ¾ teaspoon fresh ground black pepper

Directions:

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