Recipe: Skillet Ground Chicken And Eggplant

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
1/2 teaspoon pepper, divided
1 tablespoon flour
3/4 cup water
1 can (8 ounces) tomato sauce
1 eggplant (1 pound), cut in 1/2-inch slices
1 cup shredded Monterrey 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