1 medium uncooked eggplant(s), baby-variety, sliced into 1/3- to 1/2-inch-thick rounds  

1 medium sweet red pepper(s), cut into 8 strips  

1 spray(s) olive oil cooking spray  

3/4 tsp table salt, divided  

1 clove(s) (medium) garlic clove(s), minced  

2 large fresh tomato(es), coarsely chopped  

1/4 tsp crushed red pepper flakes  

1/8 tsp black pepper  

2 Tbsp basil, fresh, minced  

2 Tbsp chives, fresh, minced  

1/2 cup(s) chicken broth  

8 oz uncooked angel hair pasta, cooked according to package directions, drained  

4 oz feta cheese, crumbled  


Preheat grill to medium.*

Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.

Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.


* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.

Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.