Linguine with Chicken and Eggplant

1/2 cup basil, fresh -- minced

1/4 cup Italian parsley -- coarsely chopped

5 cloves garlic -- minced or pressed

3 roma tomato -- coarsely chopped

3/4 cup romano cheese -- shredded

1/2 pound linguine

1 pound boned and skinned chicken breast halves

1 LARGE Japanese eggplant -- quartered lengthwise

1/3 cup olive oil

1/2 can pitted black olives -- halved, optional

4 green onions -- minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente, and set aside in cooking water to stay hot. LIghtly oil and grill (med heat) chicken and eggplant till chicken is done and eggplant soft. Cut into bite sized pieces. Drain pasta well and toss with several drizzles of olive oil, to taste, and cheese. Add garlic and herbs and toss well. Add chicken, eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE: This must be done quickly, so pasta stays hot, and cheese melts. Season to taste with s&p, and serve with more cheese if desired. I like this with the olives and green onions, Patty is a purist, and thinks that it complicates the dish unnecessarily.