You do not have to use eggplant for this recipe, though; you can use other vegetables, such as bell peppers and mushrooms. This is one of my favorites because I get tired of cooking that same old chicken every Sunday, so I like to change the ingredients and add a little bit of Italian flavor to this dish.
Ingredients
- olive oil
- 1 firm eggplant
- liquid smoke, several splashes
- garlic salt
- 1/4 tsp crushed red pepper
- 1/8 tsp black pepper
- 1-1/2 Tbsp basil
- 2 Tbsp chives
- 2 cans diced tomatoes, drained
- 1/2 C chicken broth
- 8 oz angel hair pasta, cooked
- 4 oz feta cheese
Instructions
- Cook the pasta and set it aside
- Dice eggplant, remove as many seeds as possible
- Coat bottom of skillet with olive oil, heat on medium-high heat
- Place diced eggplant in hot oil, toss eggplant to coat all pieces lightly
- Stir several times while frying
- Add a few dashes of liquid smoke to desired taste
- Add garlic salt, red pepper, black pepper, basil and chives. Stir till thoroughly mixed
- Reduce heat to med-low
- Add tomatoes and broth, stir
- Add pasta and mix
- Add feta atop serving after on plate
