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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 4.6 g
  • Cholesterol: 32.9 mg
  • Sodium: 155.9 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 16.8 g

View full nutritional breakdown of Eggplant & Chicken Ragout calories by ingredient
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Eggplant & Chicken Ragout

Submitted by: 1TRULYBLESSED

Introduction

I developed this recipe out of a need to use an eggplant and leftover chicken that I had on hand. It's a versatile dish; add whatever vegetables and spices you have available and think you would like in it; replace the chicken with sausage, or leave out the meat and add chickpeas or other beans for a vegetarian entree. I developed this recipe out of a need to use an eggplant and leftover chicken that I had on hand. It's a versatile dish; add whatever vegetables and spices you have available and think you would like in it; replace the chicken with sausage, or leave out the meat and add chickpeas or other beans for a vegetarian entree.
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    2-4 cloves garlic, minced
    1/2 c. onion, chopped
    1 eggplant, diced (no need to peel)
    1 can (14.5 oz) diced tomatoes, no salt added
    2 c. organic vegetable broth
    1/4 c. uncooked organic brown rice
    8 oz. grilled chicken breast, cubed
    seasonings to taste (I used oregano, basil, paprika, cayenne pepper, salt & pepper)

Directions

Heat olive oil in a large frying pan with lid; saute garlic and onion in the oil. Add eggplant, tomatoes, broth and rice; bring to a boil. Cover and reduce heat; simmer for about 30-40 minutes or until rice is tender. Remove lid, stir in chicken and spices, and allow to cook for another 5-10 minutes.

Serving Size: Makes 4 servings, approx. 1-1/2 c. each

Number of Servings: 4

Recipe submitted by SparkPeople user 1TRULYBLESSED.






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