This is a comfort food meal, simple and satisfying. Perhaps, you don’t have an eggplant at home and may have to purchase it. However, the other main ingredients may be already in your pantry. Let's get cooking!
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $9.45 or $3.15/serving
1 med size eggplant ($1.90)
1 chicken breast ($1.25)
1 Tbsp. chopped dried onions (.25)
1 Tbsp. granulated garlic (.25)
1 Tbsp. dried parsley (.25)
1 Tbsp. Angie's Dry Seasoning (.35)
1 cup of store bought marinara sauce ($1.00)
1 1/2 cups beef stock($1.25)
2 Tsp capers (rinsed) (.25)
1 cup of butter beans ($1.00)
2 Tbsp. olive oil (.50)
1/4 cup shredded cheeses ($1.20)
Rinse, dry and cut the eggplant in cubes.
Sprinkle salt to make them sweat. Dry them well after 10 minutes.
Add olive oil to a skillet in med. high and cook the eggplant until golden. Set aside.
Add the chicken to the skillet, cook until golden.
Add the butter beans, dried onion, parsley and garlic, stir and cook for 3 minutes.
Add the capers, marinara sauce, beef stock and simmer for 5 minutes.
Warm the eggplant and add on top of the plated meal at the end. Garnish with basil.
You can sprinkle shredded cheeses as well. Yummo!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.