Ingredients

•   12-ounces skinless, boneless chicken breast halves
• 1  14-1/2-ounce can tomato wedges
• 1  8-ounce can tomato sauce
• 1/4  cup dry red wine
• 1  tablespoon cornstarch
• 1/2  teaspoon dried oregano, crushed
• 1/2  teaspoon dried basil, crushed
• 1/4  teaspoon salt
• 1  tablespoon cooking oil
• 2  cloves garlic, minced
• 1  medium green sweet pepper, cut into strips (1 cup)
• 1  small onion, chopped (1/3 cup)
• 1  small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
•   8-ounces mafalada or other pasta, cooked and drained
• 1/4  cup grated Parmesan cheese

Directions

1. Cut chicken into 1-inch pieces. Set aside.

2. Drain tomatoes, reserving juice. For sauce, in a small bowl stir together reserved tomato juice, tomato sauce, wine, cornstarch, oregano, basil, and salt. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green pepper and onion; stir-fry for 2 minutes or until crisp-tender. Remove pepper mixture from the wok.

4. Add eggplant to the hot wok; stir-fry for 3 to 4 minutes or until just tender. Remove eggplant from the wok.

5. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.

6. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked pepper mixture and eggplant to the wok. Add tomato wedges. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings.