Chicken and Eggplant Stew with Tomato

Name: Chicken and Eggplant Stew with Tomato
Yield: 10
Ingredients: 8 cups of chicken broth; 2 cloves of garlic, minced; 2 tablespoons of lemon juice; black pepper to taste; 1/2 pound of boneless, skinless chicken breast, cut into halves; 1 tablespoon of fresh parsley, chopped; 1 pound of tomatoes, seeded and chopped coarsely; 1 medium eggplant, cut into cubes without peeling; 1/3 cup of Minas cheese, crumbled

1
8 cups of chicken broth
2
2 cloves of garlic, minced
3
2 tablespoons of lemon juice
4
black pepper to taste
5
1/2 pound of boneless, skinless chicken breast, cut into halves
6
1 tablespoon of fresh parsley, chopped
7
1 pound of tomatoes, seeded and chopped coarsely
8
1 medium eggplant, cut into cubes without peeling
9
1/3 cup of Minas cheese, crumbled

Ingredients

1
8 cups of chicken broth
2
2 cloves of garlic, minced
3
2 tablespoons of lemon juice
4
black pepper to taste
5
1/2 pound of boneless, skinless chicken breast, cut into halves
6
1 tablespoon of fresh parsley, chopped
7
1 pound of tomatoes, seeded and chopped coarsely
8
1 medium eggplant, cut into cubes without peeling
9
1/3 cup of Minas cheese, crumbled

Directions

1
Bring the broth to a boil and let it simmer
2
Add the garlic, half of the lemon juice, and black pepper
3
Reduce heat
4
Add the chicken pieces, cover, and let it cook for 5 minutes
5
Remove with a slotted spoon, let it cool slightly, and cut into cubes
6
Place in a bowl
7
Mix with parsley and remaining lemon juice
8
Add the tomatoes to the pot and simmer for 10 minutes
9
Add the eggplant, cover, and cook for an additional 10-15 minutes or until tender
10
Add the chicken and seasonings and cook for another 2 minutes
11
Serve sprinkled with cheese
12
Yield: 10 servings.