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Eggplant Provencal Recipe

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This hearty one-dish meal is sure to please. The classic combination of chicken, eggplant and pasta is unbeatable.

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Eggplant Provencal Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

3 cups peeled eggplant strips
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup sliced celery
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (8 ounces) tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked pasta
1/2 cup shredded mozzarella cheese

Directions

In a large skillet over medium heat, saute eggplant in butter for 10 minutes. Add the onion, celery and garlic; saute until vegetables are tender. Add the next seven ingredients; simmer for 10 minutes. Stir in pasta; sprinkle with mozzarella cheese. Yield: 4-6 servings.

Originally published as Eggplant Provencale in Country Chicken Cookbook , p43

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