Spicy Chicken and Eggplant

I had a big eggplant lying around in the fridge and wanted to use it but didn't feel like making the typical grilled variety. So, I looked up a few recipes, combined them, altered them and came up with my version of them. It's simple, yet delicious. And the best part is, it's low on calories. I served it with homemade fresh whole wheat pasta. You can serve it with store bought whole wheat fettuccine (or the regular kind, if you're splurging!).

Ingredients:

450 grams (1 lb) fettuccine (homemade or store bought), boiled

1 large eggplant, cut into 1/2 inch pieces

5 tbsp olive oil

3 cloves garlic, finely chopped

1 tomato, cubed

2 scallions/ green onions, sliced

1 tsp red pepper flakes

500 grams boneless chicken breast, thinly sliced

1 cup chicken stock/broth (recipe posted earlier or store bought)

1 1/2 -2 tbsp tomato paste

1 tsp vinegar (optional)

salt and pepper, to taste

Handful fresh basil or 1 tsp dried basil (optional)

Heat half the olive oil in a pan and add half the garlic. Saute for about 30-45 seconds, then add the eggplant and cook for 2-3 minutes, while stirring. Add the tomato and cook for about 3-4 more minutes and then add the green onions. Remove from pan after cooking for a minute.

In the same pan, add the remaining oil and garlic. Add chicken and saute for about 4-5 minutes and then add the eggplant back into the pan. Cook for a few minutes.

In a bowl, mix the tomato paste, chicken stock, vinegar and red pepper flakes. Add into the chicken and eggplant mix and add the basil, salt and pepper to taste. Cook till sauce is thickened. Remove from heat and pour over your pre-cooked/boiled fettuccine. Garnish with plenty of chopped parsley, if desired.

Suggestion: After draining the pasta, post boiling, I try and boost its flavor by adding either grated parmesan cheese or any kind of pesto I have on hand. You can season it with whatever you prefer, or nothing at all! But do remember to add salt to the boiling water before putting pasta in it.