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

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