So Addie wanted to pick out her own vegetable to grow this spring. Therefore we planted 6 eggplant plants.  They were purple and this was the reason for choosing them I am sure.  Anyway.  4 of them died, 1 is stunted and producing nothing, the last one is LOADED.  The poor plant is drooping with pretty purple vegetables.  At a loss on what to do with them I just started chopping and tossing things around.  And by golly, it turned out pretty good!  So if you at a loss on how to prepare all those darn eggplants, give this a try!  I think you and yours will enjoy it!

The Specifics~
Rachel’s Untitled Eggplant Recipe

3 medium eggplants, sliced and chopped into bite-sized pieces

2 green bell peppers, seeds removed, chopped

8-10 small tomatoes, cut into quarters

1 small yellow onion, chopped

2 cloves garlic, minced

2-3 cups chicken, cooked and shredded

1/4 cup olive oil

1 tablespoon Italian Seasoning

4-5 generous dashes of Lucini Pinot Grigio Italian Wine Vinegar

salt and pepper to taste

3 cups brown rice cooked according to directions

Heat the olive oil in a large skillet, add the vegetables and chicken.  Cook over medium heat, covered and stirring often for 6-8 minutes.  Add seasonings and vinegar.  Continue to cook until vegetables are tender.  Let rest, covered, about 10 minutes.  Serve hot over rice.  Serves 6-8.  Enjoy!  🙂