Penne with Grilled Chicken and Eggplant

Ingredients

• 1 (1-pound) eggplant
• 2 tablespoons balsamic vinegar
• 2 tablespoons canned low-sodium chicken broth
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 8 ounces skinned, boned chicken breast tenders
• Vegetable cooking spray
• 1 pound penne (short tubular pasta), uncooked
• 1 cup seeded, diced tomato
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon canned low-sodium chicken broth, undiluted
• 1/2 teaspoon salt
• 6 large pitted ripe olives, chopped

Preparation

1. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices; place in an 11- x 7- x 1 1/2-inch baking dish. Combine vinegar and 2 tablespoons broth; pour over eggplant. Cover and let stand 30 minutes, turning occasionally. Remove eggplant slices from marinade, discarding any remaining marinade.
2. Combine chili and garlic powders in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 3 minutes on each side. Place eggplant on rack; grill, covered, 2 minutes on each side. Cut chicken and eggplant into 1-inch pieces.
4. Cook pasta according to package directions, omitting salt and fat. Drain.
5. Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.