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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 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


  1. 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 1995, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 6, 2013

"Delicious. I used fresh herbs and eggplant from the garden and doubled the tomato sauce,"

Reviewed Apr. 6, 2009

"Good stuff!"

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