I know the east coast is in the middle of a heat wave, but here in the Pacific Northwest heat is still a far off fable only seen in dreams and tanning booths. In an attempt to accept my surroundings I decided to come up with a Stew for dinner tonight. I am trying to make dinners that accommodate multiple schedules. My husband, during the week, has to eat 'dinner' around 3:00 before he goes to school, the kids eat around 5, and on nights I play soccer I eat after I play, so anywhere from 7-9. This stew is perfect. It was great when it was first done for my hubby, good a couple hours later for the kids, and as I eat is right now reheated it is still wonderful. I will be making this again!
1 Large Eggplant
1 lb ground chicken
1/2 of 46 oz can organic tomato juice (more or less depending on how soupy or stewy you want)
1/4 C coconut milk
extra virgin olive oil
Preheat oven to 500. Dice eggplant and place in large roasting pan. Mix with olive oil and spices until well coated. Roast in oven for 10-15 minutes till the eggplant has softened and slightly crisped around the edges. While eggplant is cooking, brown the ground chicken in olive oil and the same seasonings. In a medium sauce pan, combine tomato juice and coconut milk, along with even more of the seasoning (can you tell I believe in layers of flavor?). Once meat and eggplant is cooked, add into tomato mixture and allow to simmer together for 10-15 minutes to really combine before serving. Gets even better with time, so perfect for lunch leftovers the next day!