Cook the rigatoni pasta according to package instructions. Drain and set aside.

Preheat grill to medium heat.

In a bowl, combine olive oil, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and pepper. Add swordfish and eggplant to the bowl and toss to coat with the marinade.

Thread swordfish and eggplant onto skewers. Grill skewers for 4-5 minutes per side, or until the swordfish is cooked through and the eggplant is tender.

Remove the skewers from the grill and let them cool slightly. Remove the swordfish and eggplant from the skewers and chop into smaller pieces.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and sauté until fragrant.

Add the cooked rigatoni pasta to the skillet and toss to coat with the garlic and red pepper flakes.

Add the chopped swordfish and eggplant to the skillet and cook for an additional 2-3 minutes, until heated through.

Serve the rigatoni with grilled swordfish and eggplant topped with grated Parmesan cheese and chopped parsley.