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Add a photoServings: 4
Ingredients
- 1 lrg whole boneless chicken breast cut into cubes
- 1 med eggplant, peeled and cubed
- 1 lrg onion sliced
- 1 lrg tomato minced
- 1 clv garlic minced
- 1 lrg green pepper minced
- 2 Tbsp. fresh minced coriander
- 2 c. tomato sauce ( home made or possibly canned ) salt coarse grated black pepper to taste
- 1/2 lb prepared cooked pasta or possibly egg noodles
Directions
- Using leftovers, this recipe proved to be very welcome and satisfying.
- Some crusty bread and a green salad makes a nice accompaniment. In a saute/fry pan with a small amount of extra virgin olive oil over medium high heat, saute/fry first the eggplant till browned and then the onion, pepper , coriander and garlic and cook a few more min to soften vegetables. Add in the chicken and cook to brown a bit. Add in the tomato sauce and salt and pepper to taste and lower heat to a simmer and cover and cook 10 to 20 min; stirring on occasion . Serve over pasta or possibly noodles of choice.
- Serves 4
- Note:canned or possibly some sauteed mushrooms are also a nice addition to the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 45 | 13% |
| Total Fat 5.09g | 6% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 674mg | 28% |
| Potassium 1062mg | 30% |
| Total Carbs 62.14g | 17% |
| Dietary Fiber 9.5g | 32% |
| Sugars 12.23g | 8% |
| Protein 18.58g | 30% |
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