Buca di Beppo Rigatoni Positano

Source: Vittorio Renda, Buca di Beppo Executive Chef

1/4 ounce basil, picked
10 ounces marinara sauce
4 ounces fresh mozzarella cheese
2 ounces grated Romano cheese
6 ounces fresh chicken breasts, cooked and sliced
1 tablespoon garlic
3 ounces olive oil
10 ounces fresh eggplant
24 ounces rigatoni pasta, cooked

Heat olive oil. Add eggplant and saute until brown and soft. Add chopped garlic and saute. Add sliced chicken breast, and marinara. Reduce heat. Add basil. Toss cooked rigatoni pasta with sauce; then Romano cheese, fresh chopped basil, and fresh mozzarella cheese.