Linguine with chicken and eggplant

 
                     Linguine with Chicken and Eggplant
 
 Recipe By     : Joni Bodart and Patty Campbell
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Cheese                           Main Dishes
                 Pasta                            Chicken
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           basil, fresh -- minced
      1/4  cup           Italian parsley -- coarsely chopped
    5      cloves        garlic -- minced or pressed
    3                    roma tomato -- coarsely chopped
      3/4  cup           romano cheese -- shredded
      1/2  pound         linguine
    1      pound         boned and skinned chicken breast halves
    1      LARGE         Japanese eggplant -- quartered lengthwise
      1/3  cup           olive oil
      1/2  can           pitted black olives -- halved, optional
    4                    green onions -- minced, optional
 
 Combine basil, parsley and garlic and set aside.  Cook the pasta al dente,
 and set aside in cooking water to stay hot.  LIghtly oil and grill (med heat)
 chicken and eggplant till chicken is done and eggplant soft.  Cut into bite
 sized pieces.  Drain pasta well and toss with several drizzles of olive oil,
 to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
 eggplant, tomatoes, olives and green onions (if used) and toss again.  NOTE:
  This must be done quickly, so pasta stays hot, and cheese melts.
 Season to taste with s&p, and serve with more cheese if desired. 
 I like this with the olives and green onions, Patty is a purist, and thinks
 that it complicates the dish unnecessarily.
 
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