Penne with Grilled Chicken and Eggplant

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 tablespoon chicken broth low-sodium undiluted canned
• 2 tablespoons chicken broth low-sodium canned
• 2 tablespoons chili powder 
• 1 pound eggplant 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic powder 
• 1 tablespoon olive oil 
• 6 large olives pitted ripe chopped
• 1 pound penne pasta uncooked (short tubular pasta)
• 0.5 teaspoon salt 
• 8 ounces skinned 
• 1 cup tomatoes diced seeded

Equipment

• baking pan
• grill
• ziploc bags

Directions

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