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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 6 cups chicken broth (preferably homemade)
- 2 cups boneless skinless chicken breasts, cooked and cubed
- 1 medium onion, diced
- 2 tablespoons minced garlic
- 2 small Japanese eggplants, peeled and cubed
- 2 (14 1/2 ounce) cans no-salt-added diced tomatoes
- 1 (16 ounce) package frozen chopped spinach, thawed
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- salt & pepper
Method
- Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well.
- In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes).
- Add eggplant to pot and saute for 12 minutes.
- Add onion; saute until translucent.
- Add diced tomatoes (including liquid), dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes.
- Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
- Add chicken broth, chicken, and spinach. Simmer 30 minutes.
- Serve with crusty French bread.
- NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.
