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Directions
Bring a large pot of salted water to a boil for the pasta.
Heat the oil in a large nonstick skillet over med-high heat.
Add in onion; saute 2 minutes.
Add in garlic; saute 1 minute.
Stir in eggplant and cook until eggplant begins to soften, 3-5 minutes.
Add pasta to pot of boiling water and cook according to package directions.
Add wine to eggplant mixture; simmer until liquid is almost evaporated, about 5 minutes.
Stir in broth and tomato paste; simmer until mixture begins to thicken, about 3 minutes.
Add in spinach by the handful, stirring until wilted.
Stir in tomatoes and chicken; cook until heated through.
Season mixture with vinegar, pepper, and salt; taste and adjust accordingly.
Drain pasta and divide evenly among 4 dishes or bowls.
Top each serving with eggplant sauce.
Per serving-285 cal, 4 g fat, 5 g fiber.
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