Recipe by Oxmoor House January 1996


Recipe Summary test

6 (2-cup) servings.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.


Oxmoor House Cooking Light Collection

Nutrition Facts

380 calories; calories from fat 14%; fat 5.7g; saturated fat 0.8g; mono fat 2.4g; poly fat 0.7g; protein 19.2g; carbohydrates 61g; cholesterol 23mg; sodium 285mg.