Name: Aromatic Eggplant and Chicken with Pasta Shells
Yield: Makes: 4 to 6 servings
Ingredients: 1 pound boneless, skinless chicken breasts; 1 pound pasta shells, fusilli, or penne; ¼ teaspoon paprika or ground turmeric, for color; 1 large eggplant (about 1¼ pounds) Salt; 2 medium onions; ¼ teaspoon ground cloves; 4 medium-size cloves garlic; 2 tablespoons vegetable oil; ½ teaspoon ground cardamom; 2 cans (14½ ounces each) Italian plum or stewed tomatoes; 2 green bell peppers; 4 medium-size carrots; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground ginger; ½ teaspoon cayenne pepper

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

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.

Ingredients

1 large eggplant (about 1¼ pounds) Salt
2 medium onions

Method

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.
Chop the onions. Cor

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Ingredients

Method

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