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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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It's dishes like this one that makes it worthwhile having leftovers plus this freezes well! To keep this healthy, use a low sodium, homemade sauce, rinse the olives and artichokes well, & omit the additional salt or use subsitute. You can also make it vegetarian by using firmstyle tofu instead of chicken. Ingredients:
2 medium globe eggplants, peeled & cubed |
1 1/2 cups mushrooms, sliced |
1/2 red pepper, seeded & sliced |
1/2 green pepper, seeded & sliced |
1 large yellow onion, large chop |
6 ounces artichoke hearts, drained, rinsed & large dice |
10 black olives, rinsed, & sliced in half |
4 cups boneless skinless chicken breasts, large cubed (or tofu) |
32 ounces spaghetti sauce (your favorite) |
12 ounces elbow macaroni |
2 -3 fresh garlic cloves, minced |
1 teaspoon dried thyme |
2 teaspoons mrs. dash seasoning mix |
1/2 teaspoon fresh black pepper, ground |
1 tablespoon extra virgin olive oil |
Directions:
1. In large skillet, brown onion in oil.
2. Add peppers, mushrooms, garlic & cook another 3 minutes.
3. Add eggplant, stir. Cover & simmer 30 minutes, stirring occasionally.
4. Prepare macaroni. Cook only until a piece can just be pressed slightly against pot with spoon. DON'T OVERCOOK! Further cooking will take place in oven.
5. Drain and return to cooking pot. Add 1 cup sauce, stir and set aside.
6. Preheat oven to 350°F.
7. Uncover eggplant mixture and add the rest of ingredients, minus the macaroni. Stir and remove from heat.
8. Lightly spray 9x13 inch casserole dish with vegetable oil. Place macaroni in and spread out evenly. Top with eggplant mixture.
9. Cover with foil.
10. Bake 30 minutes. Remove foil and return to oven for another ten minutes.
11. At this point you could add some grated cheese if so desired.
12. When I use tofu, I use the firm style that I have kept in the freezer for a bit. It becomes more meaty after being frozen.
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