Categories:Viewed: 45 - Published at: 10 months ago


  • 1 whole Large Eggplant
  • 1 teaspoon Salt
  • 2 whole Small Zucchini (or 1 Large)
  • 1/4 cups Olive Oil
  • 16 ounces, fluid Package Whole Wheat Penne
  • 1 whole Large Tomato
  • 1 bunch Fresh Basil, Torn
  • 2 cups Cooked, Shredded Chicken Breast (optional)
  • 1/4 cups Feta Cheese, Crumbled
  • Salt And Ground Black Pepper To Taste


  • Fill a large pot with water and place over high heat to boil.
  • Preheat the grill or a grill pan over medium-high heat.
  • Trim ends off eggplant.
  • Slice in half then into 3/4 strips lengthwise.
  • Place in a colander in the sink, toss with salt and let sit for about 10 minutes.
  • While eggplant is sitting, trim the ends off your zucchini and cut each one into thirds, lengthwise.
  • After 10 minutes, rinse eggplant and pat dry with a paper towel.
  • Toss eggplant and zucchini strips with 1 tablespoon olive oil.
  • Place on the grill or grill pan and cook for 8 minutes, turning once halfway through.
  • You might have to work in two batches.
  • While vegetables are on the grill, boil your penne according to package directions.
  • Place grilled eggplant and zucchini onto a cutting board to cool.
  • Chop tomato and grilled eggplant and zucchini into 3/4 chunks.
  • Drain pasta and pour it back into the pot.
  • Toss with eggplant, zucchini, tomato, basil, chicken and feta.
  • Season with salt and pepper to taste.
  • Enjoy!