4 Servings 60 min Cook
2 Cup, chopped or diced Chicken Breast
3 Large (7-1/4" to 8-/1/2" long) Carrots
1 Cup, cubes Eggplant
2 Tbsp Tomato Paste
1/2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 Tsp Olive Oil
1 Cup Chicken Broth
Chop the onions and simmer with the garlic and olive oil until golden.
Add the carrots and simmer a little bit more.
Add the remaining ingredients BUT the tomato paste, and let it boil.
When it's boiling, add the tomato paste, and let it cook under low heat for about an hour.
Adjust the salt and, if you like, add a dash of pepper or worcestershire sauce (not recommended if you are watching your sodium intake).
Tastes better the day after!