LINGUINE WITH CHICKEN & EGGPLANT

      Title: LINGUINE WITH CHICKEN & EGGPLANT
  Categories: Cheese, Main dishes, Pasta, Chicken, Poultry
       Yield: 3 Servings
  
     1/2 c  Basil, fresh -- minced
     1/4 c  Italian parsley -- coarsely
            Chopped
       5    Cloves garlic -- minced or
            Pressed
       3    Roma tomato -- coarsely
            Chopped
     3/4 c  Romano cheese -- shredded
     1/2 lb Linguine
       1 lb Boned and skinned chicken
            Breast halves
       1 lg Japanese eggplant --
            Quartered lengthwise
     1/3 c  Olive oil
     1/2 cn Pitted black olives --
            Halved -- optional
       4    Green onions -- minced --
            Optional
  
   Combine basil, parsley and garlic and set aside.  Cook the pasta al
   dente, and set aside in cooking water to stay hot. LIghtly oil and
   grill (med heat) chicken and eggplant till chicken is done and
   eggplant soft. Cut into bite sized pieces. Drain pasta well and toss
   with several drizzles of olive oil, to taste, and cheese. Add garlic
   and herbs and toss well. Add chicken, eggplant, tomatoes, olives and
   green onions (if used) and toss again. NOTE: This must be done
   quickly, so pasta stays hot, and cheese melts. Season to taste with
   s&p, and serve with more cheese if desired. I like this with the
   olives and green onions, Patty is a purist, and thinks that it
   complicates the dish unnecessarily.
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