1 pound linguine
2/3 cup olive oil, divided
2 small eggplant (about 1 pound total), cut into 1/2-inch chunks (see Note)
1 tablespoon chopped garlic
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, chopped
2 tablespoons chopped fresh parsley

1. In a large pot, cook linguine according to package directions and drain. Place linguine in a large bowl and toss with 2 tablespoons oil; set aside.
2. In the same pot, heat remaining oil over medium-high heat. Sauté eggplant 10 to 12 minutes, until lightly browned. Add garlic, oregano, salt, and pepper, and sauté about 5 more minutes.
3. Add tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.

NOTE: If you prefer, go ahead and peel the eggplant before cutting them into chunks.