Instructions: Using leftovers, this recipe proved to be very welcome and satisfying.

Some crusty bread and a green salad makes a nice accompaniment. In a saute pan with a small amount of olive oil over medium high heat, saute first the eggplant until browned and then the onion, pepper , coriander and garlic and cook a few more minutes to soften vegetables. Add the chicken and cook to brown a bit. Add the tomato sauce and salt and pepper to taste and lower heat to a simmer and cover and cook 10 to 20 minutes; stirring on occasion . Serve over pasta or noodles of choice.

Serves 4

Note:
canned or some sauteed mushrooms are also a nice addition to the recipe.

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