Sicilian Penne with Swordfish and Eggplant

Name: 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