Sorry I have not posted in a while. My website was hacked, so we are still working on getting everything straight and regrouped. My daughter, Leigh, said, “Who would want to hack a food/travel blog?” That is a really good question. Anyway, if you follow me on Facebook, Twitter or Instagram, you will know I have been in Jackson Hole, Missouri and Atlanta in the past week and a half. All of this travel makes want easy, healthy dinner options such as this One Pot Chicken and Eggplant recipe which my family loved! Serve it over fresh spinach, pasta, rice quinoa for a one dish meal. I love that you cook the eggplant and make the sauce and then puree it–this is a great way to get your kids to eat more eggplant. Enjoy this for an easy weeknight or weekend main dish. Serve with a salad and dinner is done!
One Pot Chicken and Eggplant
4 to 6 servings
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, minced
2 eggplants, peeled and diced
1 teaspoon dried Italian seasoning
1 teaspoon salt
2 (28-ounce) cans whole peeled tomatoes
3 boneless chicken breasts, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
2 cups baby spinach leaves
Fresh spinach, crusty bread, rice (optional)
1. Cook onion and garlic in hot oil in a large Dutch oven heat over medium heat 5 minutes or until onion is tender. Add eggplant, Italian seasoning and salt; cook 5 minutes, stirring often. Add tomatoes, breaking into pieces and simmer 15 minutes or until eggplant is tender. Let cool slightly and transfer mixture, in batches, into a blender and lightly pulse until eggplant is chopped. Set sauce aside.
2. In same Dutch oven, saute chicken until now longer pink. Drain, if needed. Add mushrooms, and cook 4 minutes, stirring often. Add tomato sauce back into the pan. Cover and simmer over low heat 10 minutes more or until heated through. Serve over spinach, rice or with crusty bread.