Prep Time
15 Mins
Cook Time
30 Mins
Yield
8 (1-cup) servings.

How to Make It

Step 1

Remove and discard skin from chicken. Remove chicken from bones, and coarsely chop chicken.

Step 2

Combine chopped chicken, eggplant, and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

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