Hearty Chicken Eggplant Casserole

This recipe is very very healthy and quite delicious. I rarely use eggplant and this recipe uses it in bite size pieces. Matt loved it and so did I!  

Image and recipe borrowed from: http://realhealthyrecipes.com/2013/10/10/hearty-chicken-casserole/

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 eggplants, chopped
  • 2 cups roasted chicken, cubed
  • 1 (28oz) can crushed tomatoes
  • 3 Tablespoons fresh basil, chopped
  • ¼ cup white wine
  • ½ cup Real Healthy Cheese Substitute (I used mozzarella)
  1. Preheat the oven to 350 degrees F. Lightly grease a casserole dish with coconut oil.
  2. In a large skillet, place the olive oil over medium heat. Add the garlic and onions and cook for 5 minutes. Add the pepper and eggplant and continue to cook for 5 minutes.
  3. Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
  4. Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the Real Healthy Cheese Substitute over the top of the casserole. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Enjoy!

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