4 boneless skinless chicken breast halves
3 tablespoons extra-virgin olive oil, divided
4 large garlic cloves, minced, divided
2 tablespoons chopped fresh oregano, divided
2 tablespoons chopped fresh mint, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chopped unpeeled eggplant
4 cups coarsely chopped plum tomatoes (about 1 1/2 lb.)
1. Brush chicken with 1 tablespoon of the oil; rub with one-fourth of the garlic, 1 tablespoon of the oregano, 1 tablespoon of the mint, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and refrigerate up to 8 hours.
2. Microwave eggplant, covered, in large microwave-safe bowl with 3 tablespoons water 3 to 5 minutes or until crisp-tender; drain.
3. Cook remaining garlic in remaining 2 tablespoons oil in large skillet over medium heat 30 seconds or until fragrant. Increase heat to medium-high. Add tomatoes, eggplant and remaining 1 tablespoon oregano, 1 tablespoon mint, 1/2 teaspoon salt and 1/4 teaspoon pepper; boil over medium-high to high heat 5 to 8 minutes or until eggplant is tender and sauce is slightly thickened. (Ragù can be made 1 day ahead. Cover and refrigerate. Reheat before serving.)
4. Heat grill; oil grill grate. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Serve with ragù.
PER SERVING: 290 calories, 14.5 g total fat (2.5 g saturated fat), 29 g protein, 12 g carbohydrate, 75 mg cholesterol, 665 mg sodium, 3.5 g fiber
Hungry for more chicken? Try this Butter-Basted Grilled Chicken.