Eggplant "pasta" with chicken

So I'm not saying I "gave up" on the Whole30,  just decided that I am not one of those people who can live without wine.  Let's be honest, I cook with wine and bake with tequila so although I am a healthier person... it just did not fit my lifestyle.  I can get my wedding body together without sacrificing that.  Seeing as I cannot eat cheese and most gluten anyways, I'll keep the one thing I enjoy the most about eating... wine.

Anyways, so on to dinner.  Tonite I had a wicked craving for pasta.  Since I am keeping up with the whole mantra of "no carbs at night", I decided to faux it out and call it a night.  I had a nice eggplant sitting in the vegetable bowl so I figured I would slice it up and give it a go.  Amazingly, the meal came out delicious (or at least, I think so... Zack is out of town so the opinion is one sided).

Ingredients
for the eggplant
1 large eggplant
kosher salt
1 Tbs grape seed oil

for the sauce
1 cup grape tomatoes, chopped
1 small jar of organic roasted red peppers, chopped
1 Tbs fresh basil
2 cloves minced garlic (I really hope you bought that large jar of it already...)
1 tsp oregano
1 tsp marjoram

for the chicken
2 organic chicken breasts
2 cloves minced garlic
2 tsp red pepper flakes (optional... if you cannot stand heat)
2 tsp grape seed oil

Directions

1. Prep your eggplant - slice the top and bottom off of your eggplant, then slice the eggplant in 1/4 inch wide planes (from top to bottom). 
2. Sprinkle kosher salt on both sides of the eggplant slices and place on a cookie rack.  Let the vegetable bleed for about 30-45 minutes
3. Prep your chicken - cut the breasts into strips (optional... this just makes it cook quicker) and place in a glass dish.  Add garlic and red pepper to the glass dish, stir and let sit in the fridge while your eggplant bleeds
4. For the sauce, add all ingredients (under sauce) to a smaller sauce pan.  Let the sauce simmer over medium-low heat.  Stir as needed.
5. At this time your eggplant should be ready.  Rinse the eggplant strips under cold water and pat dry with a paper towel.  Slice the eggplant strips into fettuccini size slices then set aside for cooking.
6. In a non-stick medium sauté pan, add 2 tsp of grape seed oil and heat over medium heat.  Once warm, add the chicken mixture to the pan.  Cook thoroughly
7. In another sauté pan, add 1 Tbsp of grape seed oil and heat over medium heat.  Add the eggplant fettuccini and cook for about 7 minutes.  Stir constantly to ensure even cooking
8. Serve and enjoy!

Makes 3 servings (or two, if you're hungry) at 350 calories