Total Time
Prep 30 mins
Cook 0 mins

An Italian twist on an Asian classic. Low fat.

Ingredients Nutrition


  1. Drain tomatoes, reserve juice, and set aside.
  2. In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
  3. In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
  4. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
  5. Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
  6. Add chicken and tomatoes; heat through.
  7. Serve over pasta. Top with parmesan cheese.


Most Helpful

I think that this recipe was great except for the eggplant. Mine was very spongy. I have never cooked eggplant, but I believe it needed to cook longer. Next time I will substitute with zucchini. Thanks for the recipe which is a great starting point for me.

punkarooni February 22, 2008

Loved it!!! The only changes I made were to add a good deal more salt, and stirred in a ton of fresh basil just before serving. This is going in my tried and true file.

kitchenslave03 February 08, 2008

I used extra garlic-2 1/2 cloves, and it could have used more. But, nothing can have to much garlic in my house. It was Still Really Good Though

Cori<3 January 17, 2008

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