Ingredients:
- Olive oil, 3 oz.
- Fresh eggplant, diced, 10 oz.
- Garlic, minced, 1 tbsp.
- Cooked chicken breast, sliced, 6 oz.
- Marinara sauce, 10 oz. (I use Prego)
- Basil, chopped, 1/4 oz.
- Rigatoni pasta, cooked, 24 oz.
- Grated Romano or Parmesan cheese, 2 oz.
- Mozzarella cheese, 4 oz.
Instructions:
- Heat olive oil on medium high in skillet. Add eggplant and saute until brown and soft. Add garlic and saute. Add chicken and marinara sauce. Reduce heat to medium low. Toss cooked pasta with the sauce, then add the grated cheese, fresh basil and mozzarella cheese. Heat through until mozzarella is melted. Serve in big platter or bowl.
