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Szechwan Eggplant

¼ cup canola oil
1 large eggplant, cut into chunks
1 rounded teaspoon minced garlic
½ teaspoon red chili flakes
2 scallions, diced
1 ½ packages (about 24 ounces) penne, cooked and drained

Heat oil over medium heat and begin sautéing eggplant and garlic. Continue until eggplant is very soft and begins to fall apart. If it begins to stick, add more oil. Stir in chili flakes and scallions and cook for 2 more minutes. Mix into hot pasta.