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Total Time
1hr
Prep 30 mins
Cook 30 mins

My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.

Ingredients Nutrition

Directions

  1. Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
  2. Add onion and garlic; saute until tender.
  3. Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
  4. Add eggplant and next 9 ingredients (green bell pepper through zucchini).
  5. Bring to a boil; cover.
  6. Reduce heat, and simmer 10 minutes.
  7. Combine cornstarch and water, add to skillet, stirring well.
  8. Cover and cook 5 minutes or until zucchini is tender.
  9. Remove from heat; let stand 5 minutes.
  10. Serve over rice.
Most Helpful

4 5

Very good flavor but my DH wasn't too fond of the consistancy.