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Linguine With Chicken & Eggplant

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      Title: LINGUINE WITH CHICKEN & EGGPLANT
 Categories: Cheese, Main dishes, Pasta, Chicken, Poultry
      Yield: 3 Servings
 
    1/2 c  Basil, fresh -- minced
    1/4 c  Italian parsley -- coarsely
           Chopped
      5    Cloves garlic -- minced or
           Pressed
      3    Roma tomato -- coarsely
           Chopped
    3/4 c  Romano cheese -- shredded
    1/2 lb Linguine
      1 lb Boned and skinned chicken
           Breast halves
      1 lg Japanese eggplant --
           Quartered lengthwise
    1/3 c  Olive oil
    1/2 cn 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.
  
  Recipe By     : Joni Bodart and Patty Campbell
  
  From:                                 Date:
 
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