I still have an overabundance of homegrown ripe tomatoes with two large baking pans on my kitchen counter filled with them. Not a bad position to be in because we dearly love homegrown tomatoes but scary when it comes to using them all before they become overripe. This year, I added San Marzano tomatoes to my garden just so I could make tomato sauce.
I am also growing eggplant in a container on the patio for the first time.
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I have many other eggplant recipes bookmarked, but the first one I wanted to make was this tomato and eggplant sauce to take advantage of all of those ripe tomatoes. The inspiration for the recipe is here.
This sauce can be used for chicken or fish alone, pasta alone, or for a combination of both as I did. Even if you're not fond of eggplant, I think you will still love this recipe. The eggplant adds just enough flavor but not so that it's overpowering. And, if you need further coaxing, eggplant is very healthy! It's loaded with fiber, vitamins and minerals and is very low in calories.
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When I asked my husband how if he enjoyed the recipe, he responded "We can have this anytime!". High praise, indeed :) This weekend, I'm planning on preparing the same sauce to serve over grilled salmon.
Grilled Chicken Pasta with Tomato-Eggplant Sauce
Adapted from Cooking Scout4 servings
This fast and easy sauce makes a delicious topping for grilled chicken and fish. It is also wonderful over pasta.
4 boneless skinless chicken breast halves, pounded to a uniform thickness of about 1/2 inch thick
1 pound of pasta of your choice
3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
4 large garlic cloves, minced
2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 teaspoon pepper
2 cups unpeeled eggplant, trimmed and chopped into 1/4-1/2 inch pieces
4 cups (I used a little more) plum (or regular) tomatoes, trimmed and chopped into 1/4-1/2 inch pieces, along with their juice
Brush chicken with 1 tablespoon of the oil; rub with one minced clove of garlic, 1 tablespoon each chopped oregano and parsley, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and refrigerate for 1 hour or up to 8 hours. If you don't have access to the fresh herbs, you may substitute dried herbs but reduce to 1 teaspoon each. If you have Mr. & Mrs. Dash Original seasoning it also makes a wonderful seasoning for grilled chicken. If using dried seasonings, also rub the chicken with oil before seasoning.
Microwave chopped eggplant, in large microwave-safe bowl with 3 tablespoons water, covered, for about 3 to 4 minutes or until crisp-tender. Drain excess liquid.
Cook the remaining 3 cloves of minced garlic in 2 tablespoons of olive oil in large skillet preheated over medium heat for 30 seconds or until fragrant. Increase the heat to medium-high and add the chopped tomatoes, eggplant and remaining 1 tablespoon oregano, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high to high heat 5 to 8 minutes or until eggplant is tender and sauce is slightly thickened. Can be made 1 day ahead. Cover and refrigerate. Reheat before serving.
3 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 teaspoon pepper
2 cups unpeeled eggplant, trimmed and chopped into 1/4-1/2 inch pieces
4 cups (I used a little more) plum (or regular) tomatoes, trimmed and chopped into 1/4-1/2 inch pieces, along with their juice
Brush chicken with 1 tablespoon of the oil; rub with one minced clove of garlic, 1 tablespoon each chopped oregano and parsley, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and refrigerate for 1 hour or up to 8 hours. If you don't have access to the fresh herbs, you may substitute dried herbs but reduce to 1 teaspoon each. If you have Mr. & Mrs. Dash Original seasoning it also makes a wonderful seasoning for grilled chicken. If using dried seasonings, also rub the chicken with oil before seasoning.
Microwave chopped eggplant, in large microwave-safe bowl with 3 tablespoons water, covered, for about 3 to 4 minutes or until crisp-tender. Drain excess liquid.
Cook the remaining 3 cloves of minced garlic in 2 tablespoons of olive oil in large skillet preheated over medium heat for 30 seconds or until fragrant. Increase the heat to medium-high and add the chopped tomatoes, eggplant and remaining 1 tablespoon oregano, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high to high heat 5 to 8 minutes or until eggplant is tender and sauce is slightly thickened. Can be made 1 day ahead. Cover and refrigerate. Reheat before serving.
Heat a large pot of water to boiling. Add 1 teaspoon of salt and cook pasta of choice (I used Capellini or Angel Hair pasta) according to package directions.
Oil grill grate and heat grill. Grill chicken, covered, over medium heat or coals for about 3-4 minutes on each side or until no longer pink in center, turning once. Allow to rest for 5 minutes.
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