Ingredients:
3 tablespoons olive oil
3 garlic cloves, minced
1 (28 ounce) cans fire roasted tomatoes ( Muir Glen)
1/2 cup white wine or 1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon sugar
1/4 teaspoon salt and pepper
2 boneless chicken breast halves
1 large eggplants, slice 1/2 inch thick
1/2 cup chopped fresh basil
1 tablespoon fresh oregano
8 ounces penne pasta
1/4 cup parmesan cheese
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.