• 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



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!