Pasta Stir-Fry

I am so unbelievably behind. This simple meal was from the 20th of July. I'm going to power through it and then through the next so I can catch up. Pasta stir-fry is an easy Italian/Asian blend (and you know my penchant for fused genres). It requires preparing three separate ingredients at once and then mixing them together.
If you can get a friend to help, this will go much easier. We are preparing - at the same time - the pasta, the chicken, and the stir-fried vegetables. Boil the pasta to al dente in salted water and drain when finished. Slice and then cook (or cook and then slice) the chicken. Heat the canola oil in a large skillet or wok adding the onion, red pepper, ginger, and eggplant. Let this cook for a minute and then add the garlic, broccoli, tomatoes, and soy sauce. I love the smell of cooking soy sauce. After a couple more minutes, add the drained pasta and chicken. If you can, aim for the pasta to be finishing the same time as the chicken. That is, right as the vegetables have simmered for a few minutes. Toss this around and cook it for another minute, then serve.The ingredients for this pasta stir-fry ("courtesy" of Food Network's website) are:

• a package of linguine (whole-wheat, if you choose)
• 2 tablespoons of canola oil
• a medium onion, sliced
• a red bell pepper, also sliced
• a 1-inch piece of ginger, peeled and diced (I just used a liberal amount of ginger spice)
• half a small eggplant, sliced into small chunks
• 2 cloves of garlic, finely sliced
• a cup of broccoli florets (if frozen, thawed)
  
• a 15-ounce can of diced tomatoes
• 2 tablespoons of soy sauce
• a chicken breast, cooked and sliced
• 2 scallions, sliced (for garnish, if you choose)