Careme

Ingredients

• Better Chicken Ground Chicken, 16 OZ 1 package 6.99
• Eggplant 1 medium, cut into 3/4-inch cubes 2.29
• Yellow Onion 1 small, diced 1.49
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Roma Tomato 2 tomatoes, diced 2.69
• Organic Baby Spinach Salad, 5 OZ 2 large handfuls 2.99
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• Pantry: olive oil 2 tablespoons
• Pantry: cooked rice 2 cups cooked
• Pantry: tomato paste 1 tablespoon
• Pantry: ground cumin 1 teaspoon
• Pantry: smoked paprika 1 teaspoon
• Pantry: red pepper flakes pinch, optional
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Cook 2 cups rice according to package directions if not already prepared, and keep warm. Dice 1 small yellow onion, mince 2 garlic cloves, cut 1 medium eggplant into 3/4-inch cubes, dice 2 Roma tomatoes, and chop 2 tablespoons Italian parsley.
2. Heat 1 tablespoon olive oil in a wide skillet or sauté pan over medium-high heat. Add the 1 package Better Chicken Ground Chicken, season with salt and black pepper, and cook for 5 to 6 minutes, breaking it into small browned crumbles. Remove the chicken to a bowl.
3. Add the remaining 1 tablespoon olive oil to the same skillet. Add the 1 small diced yellow onion and cook 2 minutes until softened. Add the 1 medium cubed eggplant with a pinch of salt and cook 6 to 8 minutes, stirring occasionally, until the eggplant collapses slightly and takes on golden edges.
4. Stir in the 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a pinch of red pepper flakes if using. Cook for 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook 1 minute, stirring to coat the vegetables.
5. Return the browned ground chicken to the skillet. Add the 2 diced Roma tomatoes and 1/3 cup water. Simmer for 5 to 7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and spoonable.
6. Fold in 2 large handfuls Organic Baby Spinach Salad and cook 1 minute just until wilted. Taste and adjust with salt and black pepper. Finish with the 2 tablespoons chopped Italian parsley.
7. To plate, spoon warm rice into shallow bowls. Ladle the chicken and eggplant mixture over one side so the rice stays partially visible. Finish with a final drizzle of olive oil if desired and a little extra parsley for contrast.