Hence, I give you, Sicilian Penne WITHOUT Swordfish. :) (If you really wanted some meat, try chicken. It’d go great with this dish).
Makes 4-6 servings. Directions Lay eggplant flat on a cookie cooling rack on top of a cookie sheet. Salt generously and allow to sit for 10-15 minutes. Flip, salt other side, and let sit for another 10-15 minutes. This step draws out much of the liquid as well as the bitterness in the eggplant. Cut into cubes. 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. 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. Using the same pan, over medium-high heat, add 2 remaining tablespoons of olive oil and white wine, let simmer and reduce for about 2 minutes (this is where you’d add the chicken/swordfish/etc to the pan). 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.
