Prep 30 mins
Cook 15 mins
- coarse salt
- 1 lb spaghetti
- 5 tablespoons extra virgin olive oil
- 3 baby eggplants, cut into 1/2 inch dice (or 1 small firm eggplant)
- 1 1⁄3 lbs chicken tenders, cut into small bite-size pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- coarse black pepper
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup dry white wine
- 1 1⁄2 cups chicken stock
- 1 pint cherry tomatoes or 1 pint grape tomatoes
- 1 cup fresh flat-leaf parsley, chopped
- 1 cup grated parmigiano-reggiano cheese
- crusty bread
- Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
- Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.
- Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
- Return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.
- Add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.
- Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
- Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
- Add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.
- Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.
- Serve warm with crusty bread.
This is a superb dish, and not too hard to make. I used roma tomatoes, cut in 1/4's, but everything else was per recipe. One thing of note - I made this a day ahead, due to time constraints, but sampled it right after completion. Then, the next day it was served. It was better the day after than when first made, as it seasoned. I'd recommend this dish/recipe to everyone, as the eggplant is not overpowering.
This was great! I had an eggplant and tomatoes from the CSA that needed to be used, and this was a divine way to use them. Nice and spicy with an excellent flavor. I served it with green beans cooked with tomatoes (we had a LOT of tomatoes!) and basil, and a loaf of homemade bread. We substituted macaroni for the spaghetti. This recipe made quite a lot, and we are looking forward to the leftovers.