Penne with Grilled Chicken and Eggplant

Ingredients

• 1 pound penne (short tubular pasta), uncooked
• 6 large pitted ripe olives, chopped
• ½ teaspoon salt
• 1 (1-pound) eggplant
• ¼ cup chopped fresh cilantro
• 2 tablespoons canned low-sodium chicken broth
• 1 tablespoon olive oil
• + 7 more ingredients
• • 8 ounces skinned, boned chicken breast tenders
  • 1 tablespoon canned low-sodium chicken broth, undiluted
  • 2 tablespoons chili powder
  • 1 cup seeded, diced tomato
  • 2 tablespoons balsamic vinegar
  • Vegetable cooking spray
  • 1 teaspoon garlic powder

Cut eggplant lengthwise into 8 (1/4-inch-thick) slices; place in an 11- x 7- x 1 1/2-inch baking dish. Combine vinegar and 2 tablespoons broth; pour over eggplant. Cover and let stand 30 minutes, turning occasionally. Remove eggplant slices from marinade, discarding any remaining marinade. Combin...

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