Grilled Chicken Pasta with Tomato-Eggplant Sauce

Adapted from Cooking Scout
~from Savoring Time in the Kitchen
4 servings

This quick-cooking, chunky sauce makes a tasty bed for grilled chicken and fish. It is also wonderful over pasta.

4 boneless skinless chicken breast halves, pounded to a uniform thickness of about 1/2 inch thick
1 pound of pasta, cooked al dente according to package directions

3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced, divided
2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 teaspoon pepper
2 cups unpeeled eggplant, trimmed and chopped into 1/4-1/2 inch pieces
4 cups (I used a little more) plum or regular tomatoes, trimmed and chopped into 1/4-1/2 inch pieces, along with their juice

Brush chicken with 1 tablespoon of the oil; rub with one minced clove of garlic, 1 tablespoon each chopped oregano and parsley, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and refrigerate for 1 hour or up to 8 hours. If you don't have access to the fresh herbs, you may substitute dried herbs but reduce to 1 teaspoon each.  If you have Mr. & Mrs. Dash Original seasoning it also makes a wonderful seasoning for grilled chicken. If using dried seasonings, also rub the chicken with oil before seasoning. 

Microwave chopped eggplant, in large microwave-safe bowl with 3 tablespoons water, covered, for about 3 to 4 minutes or until crisp-tender.  Drain excess liquid.

Cook the remaining 3 cloves of minced garlic in 2 tablespoons of olive oil in large skillet preheated over medium heat for 30 seconds or until fragrant. Increase the heat to medium-high and add the chopped tomatoes, eggplant and remaining 1 tablespoon oregano, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high to high heat 5 to 8 minutes or until eggplant is tender and sauce is slightly thickened. Can be made 1 day ahead. Cover and refrigerate. Reheat before serving.

Heat a large pot of water to boiling. Add 1 teaspoon of salt and cook pasta of choice (I used Capellini or Angel Hair pasta) according to package directions.

Oil grill grate and heat grill. Grill chicken, covered, over medium heat or coals for about 3-4 minutes on each side or until no longer pink in center, turning once. Allow to rest for 5 minutes. 

Place one chicken breast per person on a bed of pasta and spoon tomato-eggplant sauce over the top.  Sprinkle with a garnish a freshly chopped parsley and enjoy!