#1,650: One Pan Paleo Eggplant Dish

This is a good recipe to make and eat right away.  This wasn't my favorite thing when I reheated it, although I did eat it for several days afterwards.  It was definitely best fresh off the stove though.  I am not a huge chicken fan, so I subbed out ground turkey instead.  I liked it with the turkey.  

1 medium-sized eggplant, cubed

1 onion, sliced

2 garlic cloves, crushed

1 tbsp extra-virgin olive oil

3 cups fresh organic spinach

1 lb. organic boneless chicken breasts (I used 1 lb ground turkey)

1 15 oz. can organic diced tomatoes

1 tbsp Italian seasoning

1 tbsp fresh basil, more as desired

1/2 tsp ground garlic

sea salt and freshly ground pepper, to taste

Optional: 1/2 tsp red pepper flakes

Original recipe instructions with CHICKEN:

In a large sauté pan, heat oil and garlic.  Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.  

Cut uncooked chicken breast into cubes, and add to the pan. 

Let cook for 5-7 minutes until chicken is fully cooked.  Add in fresh spinach, mix in, and let cook until spinach wilts.  Add in diced tomatoes and seasoning.  Mix and let simmer for 7-10 minutes. Taste and adjust spices as desired

What I did since I used ground turkey: 

In a large sauté pan, heat oil and add ground turkey, onion and garlic.  Cook until ground turkey is cooked through and use a spoon to break into small pieces/crumble.  When the turkey is almost cooked through add the cubed eggplant and let cook for 5-7 minutes, stirring often until eggplant is somewhat soft.  

Add in fresh spinach, mix in, and let cook until spinach wilts.  Add in diced tomatoes and seasoning.  Mix and let simmer for 7-10 minutes. Taste and adjust spices as desired