Grilled Chicken Pasta with Tomato and Eggplant Sauce

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.

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. 

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 Scout

Printable Recipe

4 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

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.

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. 

Place one chicken breast per person on a bed of pasta and spoon tomato-eggplant sauce over the top.  Sprinkle with a garnish a freshly chopped parsley and enjoy!

Grilled Chicken Salmoriglio

I found a recipe for chicken in a lemon sauce that sounded so intriguing...not only because of the sauce ingredients but also because of the method of preparing the dish. It's from a blog called The Italian Chef.

The chicken pieces are first grilled and then transferred to a large saute pan and finished in a lemon sauce.


I used the side burner on the grill, which made it very easy transferring the chicken pieces from the grill into the saute pan.


This chicken and a simple salad made for a wonderful meal with little fuss. My husband even commented on how delicious the chicken tasted. Now that's a successful recipe ;)

I think this would make a great Father's Day entree!

Grilled Chicken with Salmoriglio Sauce

Adapted from The Italian Chef
Printable Recipe

Serves 4

3 large garlic cloves, minced
1 teaspoon Mediterranean seasoning (or oregano or thyme)
1/2 cup light olive oil
Juice of 1 lemon and 2 limes (because that's what I had on hand but it tasted great!)
1/8 cup balsamic vinegar
Salt & pepper to taste
3 1/2 to 4 pounds chicken pieces

Pre-heat the grill.

Meanwhile, combine olive oil, lemon juice, balsamic vinegar, Mediterranean seasoning, garlic, salt and pepper in a small bowl and blend.

Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally for about 25-30 minutes.

If you have a side burner on your grill, heat the side burner with a large saute pan. When the chicken is done grilling, transfer the pieces to the heated saute pan and pour the Salmoriglio sauce over the chicken. Turn the pieces in the pan frequently, for about 5 minutes. This step can also be done on your stove indoors. Place on a large platter and drizzle the sauce over the chicken to serve.