Angel Hair Pasta With Eggplant-tomato Sauce

1		medium raw eggplant, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds
1		medium sweet red pepper(s), cut into 8 strips
1		spray olive oil cooking spray (or olive oil)
3/4 tsp		table salt, divided
1		medium garlic clove(s), minced
2		large tomato(es), coarsely chopped
1/4 tsp		crushed red pepper flakes
1/8 tsp		black pepper
2 Tbs		basil, fresh, minced
2 Tbs		chives, fresh, minced
1/2 cup		fat-free chicken broth
8 oz		uncooked whole wheat angel hair pasta, cooked according to package directions, drained
4 oz		fat free feta cheese, crumbled

1	Preheat grill to medium.*
2	Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
3	OR
4	You can roast the vegetables if you prefer. Preheat oven to 425慚. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.
5	Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.