Aromatic Eggplant and Chicken with Pasta Shells

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This spicy combination of eggplant and carrots is amazingly versatile as a base in which to stew anything from cubes of chicken to leftover roast lamb. Vegetarians can make a meal of it, too, by mixing in cooked black beans or by topping it with ricotta cheese.


  • 1 large eggplant (about pounds) Salt
  • 2 medium onions


  1. Cut the eggplant into 1-inch cubes and toss them with 1 teaspoon salt in a mixing bowl; let stand about 20 minutes while you prepare the other ingredients.
  2. Chop the onions. Cor