2 Medium eggplants (aubergine), cut into 1/2 cm thick rounds
4 Tomatoes, cut into 1/2 cm thick rounds
2 tbs Olive oil
1 tsp Mixed herbs
Salt and pepper, to taste
400g Birds nest pasta
1 Onion, finely sliced
2 Cloves of garlic, peeled and crushed
600g Rotisserie Chicken, skin and bones removed and shredded
1/3cup Basil, leaves plucked and torn
60g Parmesan cheese, grated
Use half of the oil to brush both sides of the eggplant and tomato. Season well with mixed herbs, salt and pepper. Place eggplant and tomato sliced in a single layer on baking tray lined with baking paper and grill until tender. (Approximately 5 minutes per side for the eggplant and 2 minutes per side for the tomatoes.) Set aside.
Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep pasta warm.
Remaining oil and butter in the frying pan over a medium heat. Add onion and cook for 5 minutes, then add garlic and cook for 1 minute. Add the shredded cooked chicken, eggplant, tomatoes and basil, cover and cook for 3-4 minutes or until chicken is warmed through.
Serve chicken and eggplant over the pasta and sprinkle with parmesan cheese.