Grilled Chicken & Eggplant over Rotini with Spicy Peppers

8 boneless, skinless chicken thighs

1/4 tsp (1.25 mL) salt

1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) hot red chili pepper flakes

1/4 cup (60 mL) lemon juice, fresh

4 cloves garlic, minced

1 cup (250 mL) onions, diced

1/4 cup (60 mL) extra virgin olive oil

2 tsp (10 mL) extra virgin olive oil

4 plum tomatoes, diced

1 cup (250 mL) dry white wine

4 hot green chili peppers, seeded, chopped

1/4 cup (60 mL) basil, fresh

1/2 cup (125 mL) parsley, fresh

1/4 cup (60 mL) oregano, fresh

1 tsp (5 mL) black pepper, freshly ground

1 eggplant, medium, sliced ¾" (2 cm) thick

1 cup (250 mL) Parmesan cheese, freshly grated

12 oz (345 g) whole wheat rotini

1 Season chicken with 1/4 teaspoon salt, a pinch or two of red pepper flakes and fresh lemon juice. Turn to coat. Marinate in refrigerator for up to 1 hour.
2 Heat the olive oil in a sauce pan. Add garlic and onion and sauté until golden brown.
3 Add tomatoes, white wine and chili peppers. Bring to a boil and season with basil, parsley, oregano, freshly ground black pepper and remaining salt. Cover pot and simmer gently for 20 minutes. Purée the sauce in a blender.
4 Slice eggplant ¾ inch (2 cm) thick and drizzle with 2 Tbsp (30 mL) olive oil. Grill or broil until golden brown on both sides and tender. Then sprinkle well with ½ cup (125 mL) parmesan cheese and grill a bit longer to toast the cheese. Remove and cool. Set aside 4 large slices to use as a garnish. Cut the remaining slices into 1” (2.5 cm) cubes.
5 Cook rotini as per directions on package.
6 Brush 2 tsp (10 mL) olive oil on the grill and heat to medium-high. Grill chicken until a meat thermometer reads 165°F (74°C). Cut each thigh into 4 pieces.
7 Serve chicken on rotini with eggplant and sauce. Garnish with ½ cup (125 mL) parmesan cheese.