Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

My friend Sharin introduced me to this recipe last year. We all really enjoyed the flavors of this dish it has a hot kick your not expecting but are pleasantly surprised with. I don't know about you but for some reason I gravitate toward  fresh pasta dishes in the Spring. I plan to use this recipe also as a base for another pasta dish. My husband has a great love for mushrooms so think I will try that next time. Any thoughts on what other vegetable I could add with it?

Ingredients

• coarse salt
• 1 lb spaghetti ( I like it best with fettuccine)
• 5 tablespoons extra virgin olive oil
• 3 baby eggplants, cut into 1/2 inch dice (or 1 small firm eggplant)
• 1 1/3 lbs chicken tenders, cut into small bite-size pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• coarse black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1 pint cherry tomatoes or grape tomatoes
• 1 cup fresh flat-leaf parsley, chopped
• 1 cup grated parmigiano-reggiano cheese
• crusty bread

Directions

1. Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
2. Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.
3. Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
4. Return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.
5. Add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.
6. Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
7. Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
8. Add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.
9. Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.Serve warm with crusty bread.  A Rachel Ray Recipe