My eggplant primavera recipe is perfect when time is of the essence, but you still want a healthy dinner. It's a lower calorie version of pasta primavera.
Servings 4
Calories 209kcal
Ingredients
1large eggplantcut in thin slices and then quartered
1head of broccoli cut to small florets
½a white or red onionsliced
2cupssliced mushrooms
1large red bell peppersliced
115 fl ozjar of your favorite pasta sauce
¼cupgrated parmesan cheese
10ounceschicken breast, boneless skinlesscubed
¼teaspoongarlic salt
¼teaspoonblack pepper
1tablespoonolive oil
Instructions
In a large skillet with 2 teaspoons olive oil, sauté the eggplant, onion, broccoli, mushrooms, and red pepper. season with a little of the garlic salt and the pepper. Sauté until the veggies are a little tender and the eggplant looks partially translucent.
While the veggies are sautéing, in a small skillet sauté the chicken with 1 teaspoon of olive oil and the rest of the garlic salt. Cook until cooked through, but don’t over cook or it will be dry.
Heat the pasta sauce in a sauce pan or the microwave.
Once everything is cooked/ heated, place ¼ of the veggie and eggplant mixture in a pasta bowl. Top with ¼ of the chicken, pasta sauce, and sprinkle with parmesan cheese.