- 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
- 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!