Main Dish
1 small eggplant cut into1/2-inch slices
1 red bell pepper, cut into 8 strips
3/4 tsp salt
1/2 lb capellini
1 garlic clove, minced
2 large tomatoes, chopped
1/2 cup reduced-sodium chicken broth
2 Tbsp chopped fresh basil
2 Tbsp minced fresh chives
1/4 tsp crushed red pepper
1/8 tsp black pepper
1 cup crumbled reduced-fat feta cheese
Preheat the grill to medium-high . Spray a grill basket with non-stick spray. Spray the eggplant and red pepper lightly with oil; sprinkle 1/2 tsp of the salt. Place in grill basket; place the grill basket on the grill rack. Grill until vegetables are tender, 2-3 minutes on each side. Let cool slightly and chop.
Cook the pasta according to package directions. Drain.
Meanwhile spray a large non-stick skillet with non-stick spray and place over medium heat.
Add the garlic and cook, stirring constantly until fragrant, about 10 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 1 minute. Stir in the eggplant mixture, broth, basil, chives, crushed red pepper, black pepper and remaining 1/4 tsp of salt. Increase the heat to medium-high; bring to a boil. Cook, stirring occasionally, until thickened, 2-3 minutes. Add the capellini and the cheese; toss to coat.