- 1 large eggplan
- 1 lb ground organic free range chicken
- 1/2 46 oz can organic tomato juice (more/less depending how soup/stewy you like)
- 1/4 C Coconut milk
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Salt
- Extra Virgin Olive Oil
Preparation
Preheat oven to 500. Dice eggplant and place in large roasting pan. Mix with olive oil and spices until well coated.
Roast in oven for 10-15 minutes till the eggplant has softened and slightly crisped around the edges.
While eggplant is cooking, brown the ground chicken in olive oil and the same seasonings.
In a medium sauce pan, combine tomato juice and coconut milk, along with even more of the seasoning (can you tell I believe in layers of flavor?).
Once meat and eggplant is cooked, add into tomato mixture and allow to simmer together for 10-15 minutes to really combine before serving.
Gets even better with time, so perfect for lunch leftovers the next day!
