1-1 lb. sea shells cooked according to the package directions
1 / 3 cup extra virgin olive oil
1 lb. chicken breast, raw, boneless, skinless
1-cup onion, diced
3 tsp. Dried basil
1 tsp. Dried oregano
1 tbsp. Garlic, chopped
1/2 tsp. Black pepper
2 1/2 cups eggplant, cubed, soaked in salt water
3 oz. pepperoni, cut julienne
1-28 oz. can of plum tomatoes
1 / 3 cup Romano cheese
Salt and pepper to taste

Put the olive oil in a large sauté pan, add the chicken, onions and the spices, sauté for 5 minutes. Next add the drained eggplant and pepperoni. Cook 5 more minutes. Add the plum tomatoes and simmer until heated thoroughly.

Put the hot sea shells in a serving dish, toss with 2 tbsp.of olive oil and a pinch of salt. Pour the sauce over the hot pasta and sprinkle with cheese. Serve immediately.