One-Pan Chicken Eggplant Dinner

Ingredients 1 tablespoon olive oil 1 cup finely chopped onion 2 garlic cloves, finely chopped 1 rib celery, cut into a small dice 4 cups eggplant, 1/2-inch dice 2 cups baby bella mushrooms, coarsely chopped 1/4 cup chicken broth 1 tablespoon mixture: oregano and basil 1 cup cooked chicken, sliced 1 large fresh tomato, sliced 1/4 pound thin-sliced provolone cheese 4 half slices of hard roll or baguettes Fresh oregano for garnish

Directions

In a large skillet, coated with DuPont™ Teflon® non-stick, heat the olive oil over medium heat, and saute the onions 4 minutes; add the garlic, cooking for another 2 minutes and then add the celery and eggplant and cook another 5 minutes. Add the mushrooms and cook 6 minutes or until they brown.

Stir in the chicken broth and cook until the liquid is almost evaporated, about 4 minutes.  Add the herbs and turn the heat to simmer, cooking another 5 minutes.  Cover the bread with tomato slices and divide the mixture onto 4 slices of bread; cover with cheese as desired.  Place under the broiler, just until the cheese melts. Serve garnished with fresh oregano.

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