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
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Preheat the oven to 450 degrees.
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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.
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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.
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Meanwhile, prepare the penne according to the package directions for al dente.
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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.