MY CHINESE EGGPLANT-TOMATO-PEPPER HASH

​Nothing better than cooking a fresh nutritional meal that is delicious, fast to make and economical. Oh, and don’t be intimidated by the ingredients list. You have most of them at home, smile.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $11.08 or $5.52 per serving
Difficulty Level: Easy
Allergens, Other:  Gluten Free   X
Servings: 2
 
Ingredients
6 to 8 Chicken tenders cut about 1” pieces ($4.25)
1 large Chinese eggplant (mine free from my garden) sells at stores $1.50/lb.
1 Onion (.40)
1 small Roma or 3 large cherry tomatoes (.33)
4 garlic cloves, chopped (.15)
Green pepper (or ajicitos) (.10)
1 tbsp. chopped olives, drained (.20)
2 tbsp. Angie’s basting (.40)
1 tsp. Angie’s seasoning (.35)
1 bag Seven Whole Grain Rice ($2.00)
1 scallion spring (.15)
1 Avocado ($1.25)
 
Directions
Cut and season the chicken tenders with 1 tbsp. basting oil and 1 tsp. my dry seasoning. Refrigerate.
Rinse, dry and cut the eggplant in 1” slices.
Add them to a bowl with salted water for about 10 minutes. Drain, pat them dry
Add some of my basting olive oil to a skillet in med. high and cook the eggplant until golden. Set aside.
In the same skillet saute the onion, chopped garlic cloves and green pepper or (ajicitos). Finally, add the small Roma or 3 large cherry tomatoes and1 tbsp. chopped olives. Set aside.
In the same skillet, sauté the marinated chicken and cook until golden.
At this point you are ready to microwave the whole grain rice.
You can mix the whole thing together or you can serve it separated as one of my slides shows.
Slice the avocado and after you plate, garnish with chopped scallions.
Buen Provecho – Von Appetite