Prep 30 mins
Cook 1 hr 30 mins
This started as an experiment, originally intended to be a pasta sauce incorporating chicken, eggplant, zucchini, and other vegetables. The eggplant staged a hostile takeover of the recipe, muscling all of the other ingredients out of the title! If you use Splenda or another artificial sweetener and a higher-fiber whole wheat pasta, this ends up being a good low glycemic index meal.
- 2 cups eggplants, peeled and cubed
- 1 lb boneless skinless chicken breast, cubed
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup carrot, sliced
- 2 stalks celery, sliced
- 1 medium onion, chopped
- 1 garlic clove, diced (or use a garlic press)
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (46 ounce) can tomato juice
- 2 teaspoons dried basil
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons Splenda sugar substitute (or sugar, if you're not worried about calories)
- 1 cup whole wheat alphabet pasta (or try the organic vegetable variety)
- Wash and prepare vegetables as noted above.
- Set eggplant aside in a bowl with a generous sprinkling of salt. This will help reduce bitterness. Thinner-skinned eggplants may not need to be peeled.
- In large (6 qt) pot over medium heat, saute onions, garlic, and celery until onions are clear.
- Add diced tomatoes, stewed tomatoes, tomato juice, carrots, basil, italian seasoning, salt, pepper, and Splenda to pot.
- Brown chicken in a separate pan, then drain and add to pot.
- Rinse eggplant thoroughly and add to pot.
- Reduce heat to low and simmer for 1 to 1 1/2 hours, checking vegetables periodically until close to desired level of doneness.
- Add pasta during last 8-10 minutes of cooking.