- Step 1
Heat 2 teaspoons of the oil in a large non-stick saucepan over a medium heat. Add the eggplant, onion and 1 tablespoon water, cover and cook, stirring often, for 6-7 minutes or until soft. Stir in the chilli and garlic and cook, for 1 minute. Add the tomatoes, olives and 1/4 cup (60ml) water. Bring to the boil. Reduce heat and simmer, covered, stirring often, for 15-20 minutes or until thickens slightly. Stir in the basil and sugar. Season with salt and pepper.
- Step 2
Meanwhile, heat the remaining oil in a large non-stick frying pan over a medium heat. Add the chicken and cook for 4 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes. Diagonally slice.
- Step 3
Cook the pasta in a large saucepan of boiling water, following packet instructions or until al dente. Drain and return to the pan. Add the tomato sauce and chicken. Toss well to combine. Serve immediately.