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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From a free Penzey's recipe card. I haven't made this yet, but it sounds good! Ingredients:
1 large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on) |
1 onion, cut into slivers |
2 tablespoons olive oil |
1 teaspoon italian seasoning |
1/2 teaspoon ground cumin |
4 -5 tomatoes or 14 1/2 ounces stewed diced tomatoes |
3 boneless skinless chicken breasts |
2 cups chicken broth |
Directions:
1. In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
2. Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
3. Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.
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