Lovely Layered Eggplant & Chicken Ragout

Sherri Williams


I've been wanting to try the Mccormick Recipe Inspirations for a while now. Tonite was the nite. This dish turned out great. I hope that you will try this. Happy Cooking! sw:)

★★★★★ 1 vote
10 Min
40 Min


1 lb
ground chicken
1-2 large
1 small
red onion
2 can(s)
diced tomatoes ( i used 1 fire roasted and 1 plain)
3/4 c
dry red wine
1 can(s)
chicken broth
1/4 c
olive oil, extra virgin
2 oz
sun dried tomatoes, dry packed
1 large
lemon, cut in 1/2
8 oz
italian shredded cheese
1 pkg
mccormick recipe inspirations tuscan chicken stew
1 tsp
italian seasoning (optional)
1 tsp
crushed red pepper
salt to taste


1gather ingredients
2slice egglplant and chop onions. Soak sun dried tomatoes in warm broth unitl soft and chop.
3rub lemon juice on eggplant slices, sprinkle with salt and brush with 3/4 of the olive oil. roast eggplant in a heated 375 degree oven for 15-20 minutes or until eggplant is golden brown
4meanwhile, in a large heated skillet, add sun dried tomamtoes, remaining evoo and saute onion until soft. add ground chicken, herbs, red pepper and salt. cook chicken for 10-12 minutes or until chicken is cooked thoroughly
5add wine, chicken broth and tomatoes. bring to a boil. reduce heat and simmer for 30 minutes
6Build your layers: On a warm plate put a slice of eggplant followed by cheese, ragout, cheese, another slice of eggplant, ragout, top with cheese and garnish with chives

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Eggplant, #cheese, #ragout