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1
Fill a large pot with water and place over high heat to boil.
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2
Preheat the grill or a grill pan over medium-high heat.
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3
Trim ends off eggplant.
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4
Slice in half then into 3/4 strips lengthwise.
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5
Place in a colander in the sink, toss with salt and let sit for about 10 minutes.
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6
While eggplant is sitting, trim the ends off your zucchini and cut each one into thirds, lengthwise.
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7
After 10 minutes, rinse eggplant and pat dry with a paper towel.
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8
Toss eggplant and zucchini strips with 1 tablespoon olive oil.
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9
Place on the grill or grill pan and cook for 8 minutes, turning once halfway through.
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10
You might have to work in two batches.
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11
While vegetables are on the grill, boil your penne according to package directions.
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12
Place grilled eggplant and zucchini onto a cutting board to cool.
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13
Chop tomato and grilled eggplant and zucchini into 3/4 chunks.
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14
Drain pasta and pour it back into the pot.
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15
Toss with eggplant, zucchini, tomato, basil, chicken and feta.
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16
Season with salt and pepper to taste.
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17
Enjoy!
