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Eggplant Provencal

 Eggplant Provencal
This hearty one-dish meal is sure to please. The classic combination of chicken, eggplant and pasta is unbeatable.
4-6 ServingsPrep/Total Time: 30 min.

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.