Rigatoni w/ Chicken & Eggplant

Well, I survived my first day back to work Wednesday after having 4 days off in a row.  I was able to get some much needed rest and relaxation.  It was so hot Wednesday with a high of 91 and I just didn't feel like heating up the kitchen by turning on the oven.  I had been thinking about making Eggplant Parmesan but decided it would be too time consuming and I didn't want to use the oven and heat up the house.  I had 4 small eggplants I picked up over the weekend that I wanted to use...so I decided to whip something up that I could make on the stove.  I also had a leftover grilled chicken breast from the weekend that needed to be used.  I cubed the eggplants and sauteed them in a little olive oil and then added a little water and steamed until tender.  I diced and added the chicken breast and then poured a jar of DelGrosso Fireworks Sauce (which has a little kick to it) over the eggplant and chicken and then covered and simmered it for about 20 minutes. At the end I added 2-3 tablespoons of cream to the sauce to smooth it out and give a slight richness to the sauce without making it "creamy".  I cooked a pot of rigatoni and served the sauce over the rigatoni and then sprinkled with shredded Parmesan cheese and some freshly torn basil.  It tasted like a cross between eggplant parmesan and chicken parmesan, only not as rich or heavy.  It tasted amazing.  I snapped a pic below to share.  Enjoy!

Voila & BOOM!