Radiatore with Grilled Chicken and Eggplant

Radiatore with Grilled Chicken and Eggplant

INGREDIENTS
2 large tomatoes (12 oz. each)
2 cloves garlic, grated
1 tbsp. EVOO, plus more for brushing
Salt and pepper
2 sprigs basil, plus 1/2 cup basil leaves, torn
1 box (12 oz.) tricolor radiatore pasta
1 eggplant (1 lb.), sliced crosswise into 3/4-inch-thick rounds
1 lb. skinless, boneless chicken thighs, trimmed of excess fat
1/2 small red onion, thinly sliced
DIRECTIONS:
Preheat a grill to medium-high. Shred the tomatoes on the large holes of a box
grater set in a bowl. Stir in the garlic and 1 tbsp. EVOO; season with salt and
pepper. Add the basil sprigs and let sit at room temperature for at least 20
minutes. 2. In a large pot of boiling, salted water, cook the pasta until al
dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to
the pot.

While the pasta is cooking, brush the eggplant with a little EVOO and season
with salt and pepper. Lightly oil the grill grate and grill the eggplant,
covered and turning halfway through, until grill marks appear and the flesh is
soft, about 10 minutes. Season the chicken with salt and pepper and grill,
covered and turning halfway through, until nicely marked, about 10 minutes. Set
aside to rest for 10 minutes.

Chop the eggplant and chicken and add to the pasta. Add the torn basil leaves
and the onion. Remove the basil sprigs from the sauce and discard. Toss the
sauce with the pasta, adding some of the reserved pasta cooking water to thin
the consistency, if desired; season with salt and pepper.