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[quote=Anonymous]This is a recipe I made up a couple of years ago, but if you take the chicken out and increase the quantity of veggies, it's a good vegetarian option and yummy. I would also add peeled, diced sweet potato or butternut squash and carrots and celery for more substance and color. Could also add a diced zucchini. The recipe as written makes 2-4 portions depending on how hungry people are.

2 boneless chicken thighs (or chicken breast, or omit for vegetarian)
1/2 onion, chopped
Â½ package sliced mushrooms
1 medium eggplant, peeled and diced
Cinnamon and cumin, to taste
1 can chickpeas, drained
1 small can (6 oz.) Spicy V-8

Trader Joe's eggplant and garlic spread (in the grocery aisle with the condiments and pasta sauces)

In a nonstick pan, brown chicken on both sides, if using. Add onion, mushrooms, eggplant and cook so eggplant browns a little. (I didn't use oil but I have new nonstick pans.) Sprinkle with cumin and cinnamon to taste, stir to combine well. Add chickpeas and V-8, stir to combine well. Add the eggplant spread (1/4 cup or so - a good amount) and stir to combine well. Cover and simmer 30 minutes or until chicken is done.

Serve with rice or couscous or quinoa.[/quote]

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