Ingredients
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3 tablespoons olive oil
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3 garlic cloves, minced
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1 (28 ounce) can fire-roasted tomatoes (Muir Glen)
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1/2 cup white wine or 1/2 cup chicken broth
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2 tablespoons tomato paste
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1 teaspoon sugar
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1/4 teaspoon salt and pepper
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1 large eggplant, slice 1/2 inch thick
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1/2 cup chopped fresh basil
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1 tablespoon fresh oregano
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8 ounces penne pasta
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1/4 cup parmesan cheese
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2 boneless chicken breast halves
Instructions
- In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
- While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
- Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
- Cook penne pasta in boiling salted water until aldente, about 15 minutes.
- Top cooked pasta with sauce and sprinkle with parmesan.