Recipe: Skillet Ground Chicken and Eggplant

Not a clone.

Skillet Ground Chicken and Eggplant

1 pound ground chicken
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon salt, divided use
1/2 teaspoon pepper, divided use
1 tablespoon all-purpose flour
3/4 cup water
1 can (8 ounces) tomato sauce
1 eggplant (1 pound), cut in 1/2-inch slices
1 cup shredded Monterey Jack cheese

Heat 10-inch frypan over medium high temperature. Add chicken, onion and green pepper, stirring and cooking until chicken is brown and onion is clear, about 5 minutes.

Add basil, oregano, chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Sprinkle with flour; slowly stir in water, scraping pan drippings into mixture.
Add tomato sauce and stir well.

On eggplant slices, sprinkle remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; arrange eggplant over ground chicken mixture. Reduce heat to low, cover and cook until eggplant is tender, about 10 minutes.

Sprinkle with cheese and cover until melted, about 2 minutes.

Makes 6 servings
Source: National Chicken Council