Penne with Grilled Eggplant and Zucchini

This week’s organic bountiful basket included a large eggplant, a few zucchini and some huge tomatoes.  I love eggplant in pasta, but I didn’t want to make lasagna or eggplant parmesan.  Instead, I grilled the zucchini and eggplant, chopped them up and threw them in with some whole wheat penne, chopped tomato, feta cheese and the last of the basil from my garden.  I also added some shredded chicken breast at Jeff’s request.  The result was a hearty and colorful pasta dish that everyone enjoyed.  You could easily omit the chicken to make this a vegetarian pasta, it would definitely be hearty enough without it.

-1 large eggplant

-1 tsp. salt

-2 small zucchini (or 1 large)

-1/4 cup olive oil

-1 large tomato

-16 oz. package of whole wheat penne

-handful fresh basil, torn

-1/4 cup feta, crumbled

-2 cups shredded chicken breast (optional)

-salt & pepper to taste

1. Fill large pot with water, and place over high heat to boil.  Preheat grill or grill pan over medium-high heat.

2. Trim ends off eggplant.  Slice in half then into 3/4″ strips lengthwise.  Place in colander in the sink, toss with salt and let sit for about 10 minutes.  While eggplant is sitting, trim the ends off of your zucchini and cut each one into thirds, lengthwise.  After 10 minutes, rinse eggplant and pat dry with a paper towel.

3. Toss eggplant and zucchini strips with 1 T. olive oil.  Place on grill or grill pan and cook for 8 minutes, turning once halfway through.  You might have to work in two batches.

 Place grilled eggplant and zucchini onto a cutting board to cool.

4. While vegetables are on the grill, boil your penne according to package directions.

5.  Chop tomato and grilled eggplant and zucchini into 3/4″ chunks.

6. Drain pasta and pour it back into the pot.  Toss with eggplant, zucchini, tomato, basil, chicken, feta and remaining olive oil.  Season with salt and pepper to taste.