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1
Bring a large pot of water to a boil.
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2
Once it is boiling, salt the water and cook the pasta al dente.
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3
Heads up: you will need to reserve 1/2 cup of the pasta cooking water before draining.
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4
Preheat a large nonstick skillet over medium-high heat with 3 tablespoons of the EVOO (3 times around the pan).
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5
Add the eggplant and cook, stirring occasionally, until brown, about 5 to 6 minutes.
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6
Remove the eggplant from the skillet to a plate and cover with aluminum foil to keep warm; return the skillet to the stove.
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7
Add the remaining 2 tablespoons of EVOO.
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8
Add the chicken and cook to lightly brown, about 4 to 5 minutes.
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9
Add the onions and garlic and return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes, and continue to cook for 3 to 4 minutes.
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10
Add the white wine and chicken stock, bring up to a simmer, and cook for 3 to 4 minutes more.
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11
Add the cherry tomatoes and the reserved pasta cooking water and cook until the tomatoes begin to burst.
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12
Add the parsley and the cooked pasta, toss to coat, and cook for 1 to 2 minutes, or until the sauce tightens up around the pasta.
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13
Turn the heat off and add the grated Parmigiano cheese.
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14
Toss to coat the spaghetti, then serve it up.
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15
Scoop up any sauce left in the pan and divide it atop the pasta.
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16
Pass the crusty bread.
