Serves 4?

Ingredients

• 250g Penne
• 3 tbsp olive oil
• 400g eggplant roughly chopped.
• 150 g chicken breast diced or cut into strips.
• 2 or 3 cloves garlic
• 5 spring onions, chopped.
• 100g sundried tomatoes in oil, drained, halved.
• 10 grape or cherry tomatoes, cut in half.
• 2.5 cups chicken stock
• 1.5 cups baby spinach leaves

Method

1. Cook the pasta according to the packet instructions. Drain well.

2. In the meantime, spray a frying pan with half the olive oil and heat. Add the eggplant and chicken. Continue to stir fry until chicken is almost cooked and the eggplant is soft and browned. Remove from pan and set aside.

3. Spray the same frying pan with the remaining olive oil. Add the garlic, oregano and spring onions and stir fry for no longer than 1 minute. Add the fresh tomatoes and cook for 1-2 minutes.

4. Add the stock and bring to the boil. Add the chicken and eggplant and the sundried tomatoes. Cover, reduce heat and cook for 5-6 minutes or until chicken is cooked. Add the spinach leaves and cook for no longer than 1 minute.

5. Combine the penne with the sauce and mix well. Season with cracked pepper. Serve and enjoy.