Spicy eggplant with chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant | |
| 2 | slices | Bacon -- chopped |
| 1 | Red bell pepper -- chopped | |
| 1 | small | Onion -- sliced thin |
| 5 | Cloves garlic -- minced | |
| 1 | teaspoon | Worcestershire sauce |
| 3 | tablespoons | Dry vermouth |
| ½ | cup | Chicken broth |
| 1½ | teaspoon | Cajun seasoning |
| 1 | cup | Cooked chicken -- chopped |
Directions
Poke holes in the eggplant and cook in the microwave on high for approximately 5 minutes, until cooked through. Split in half and set aside to cool. When cool, pull out pulp with a fork, so that eggplant is shredded.
In a large skillet, sautŽ the bacon until cooked, add pepper, onion, and garlic, and sautŽ 5 minutes longer. Add Worcestershire sauce an Vermouth, sautŽ 2 minutes longer. Add eggplant and chicken broth, reduce heat to medium high, and let mixture come to a boil. Add seasoning and reduce heat until mixture is simmering vigorously.
Cook until mixture is thick, stirring constantly, about 10 minutes.
Add chicken and cook another 3-5 minutes. Serve over cooked rice.
Makes 4 servings.
Recipe By : Alison Meyer
From: Alison Meyer Date: 06-28-95 (22:28) (159) Fido: Cooking