Vegetable Saute

2 small ichiban eggplant, peeled & 1" cubed
1 medium tomato, chopped
1 small red onion, chopped
2 garlic cloves, chopped
1 medium green bell pepper, chopped
1 oz sun dried tomato, chopped
6 oz cooked chicken, chopped
salt. pepper and cumin to taste

Saute the onion and garlic in the olive oil until onion starts to brown.
Add the bell pepper and saute until tender.
Add the fresh tomato and eggplant and saute until eggplant absorbs the water and looks "wet".
Add sun dried tomato and chicken until chicken is warmed through.
Season to taste.
Serve over brown rice and sprinkle with feta cheese.
Could easily be made vegetarian by omitting the chicken and cheese.


Number of Servings: 3

Recipe submitted by SparkPeople user AEF_BTRFLI.