Ingredients

  • 2 eggplants, cut into 1-inch pieces (skin OK)
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 28 oz can and 1 15 oz can tomatoes
  • 16 oz whole wheat penne pasta
  • 1 costco pack chicken thighs, boneless, skinless
  • salt and pepper, to taste
  • parmesan cheese, for serving

Instructions

  1. Preheat the oven to 450 degrees.

  2. Lightly coat a rimmed baking sheet with nonstick cooking spray. Place the eggplant on the baking sheet and drizzle with 1 tablespoon of oil. Stir to combine. Evenly distribute the eggplant on the baking sheet. Roast for 25 minutes, or until tender and slightly charred, stirring the eggplant every 10 minutes.

  3. In a large skilled over medium-high heat, add the remaining 2 tablespoons of oil. Cook the chicken. Then add saute the onion, garlic and red pepper flakes for 5 to 8 minutes or until softened. Add the tomates and their juice and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until thickened, stirring occasionally.

  4. Meanwhile, prepare the penne according to the package directions for al dente.

  5. Add the eggplant to the tomato sauce and stir to combine. Season with salt and pepper. If there’s a room in the skillet, add the pasta to the sauce and stir to combine. If not, place the pasta in a bowl and add the sauce. Serve with cheese.