Cook the pasta in boiling salted water until al dente.
While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.
Transfer to serving bowls and garnish with scallions.
Recipe courtesy of Angie Ketterman