Eating Pegan | One-Pan Eggplant Dinner

One-Pan Eggplant Dinner

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. organic boneless chicken breasts
3 cups fresh organic spinach
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon fresh basil, more as desired
1/2 teaspoons ground garlic

  • In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
  • Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
  • Add in fresh spinach, mix and let cook until spinach wilts.
  • etc
  • etc

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