This unusual dish is healthy, delicious, and filling.

• 2 medium eggplants
• 5 Tbs olive oil
• 3 cloves garlic, minced
• 2 green onions
• 1 tsp red pepper flakes
• 1 pound chicken breasts, boned and skinned
• ½ cup dry white wine
• 1¼ Tbsp tomato paste
• 1 tsp sugar

Directions

1. Cut the eggplant into quarters lengthwise. Slice the eggplant into ½” pieces.
2. Cut the chicken breasts into thin slices.
3. Heat the olive oil over medium heat in a large skillet. Add the garlic and cook for 30 seconds.
4. Raise the heat to medium-high and add the eggplant. Cook for 4-5 minutes, stirring frequently.
5. Roughly chop the green onions. Add the green onions to the skillet and cook for 1 minute.
   Remove the eggplant and green onion from the skillet and set aside.
6. Add the chicken to the skillet and cook for 3 minutes, stirring frequently.
7. Add the eggplant and green onion back to the skillet and stir. Cook for 2 minutes.
8. 
   Mix together the red pepper flakes, white wine, tomato paste, and sugar. Pour this mixture over the chicken and eggplant, stirring well.
9. Cook until the liquid is reduced by half.

Note: This dish is fairly quick to prepare. It makes a great low calorie meal when served with a green salad.