Yum

This single pan dinner is perfect for busy week nights.  Chock full of veggies like eggplant, zucchini, kale, and tomatoes seasoned with flavorful Italian herbs, this one-pot dish will win your family over instantly!

Eggplant Skillet Dinner from Treble in the Kitchen

As much as I was reluctant at the beginning of fall to really embrace the season, I’ve come a complete 180 and am LOVING having fun in the kitchen with all the seasonal veggies.

One of my favorites?  Eggplant!

Eggplant from Treble in the Kitchen

I actually purchased some at the farmers market this week and can’t wait to use them up in a low FODMAP version of my slow cooker ratatouille!

Here’s a fun fact for ya…eggplant’s are at their peak from July to October, so now is the perfect time to gobble them up!

Eggplants are great sources of:

  • Chlorogenic Acid (may have antioxidant activity in the body)
  • Fiber
  • Vitamin A
  • B vitamins

I don’t know about you, but I LOVE that eating seasonal foods not only tastes good but is great for my body too 🙂

Now onto this recipe!

Eggplant Skillet from Treble in the Kitchen

This meal is so easy because you literally just throw things into a pan.  You can easily make it your own by seasoning it with different spices, using different veggies, or switching out the protein.  The choice is yours!

Eggplant Skillet Dinner from Treble in the Kitchen

Brian has requested the meal several times, which to me really tells me it’s a winner!  We have eaten it when it was warm outside, but the savory spices of the dish really make it perfect for a chilly, partly cloudy (dare I say dreary??) fall day 🙂

Whip up dinner in one pan with this super simple eggplant skillet! Click To Tweet

As always, I hope you enjoy the recipe!

Print

Eggplant Skillet Dinner


  • Author: Tara | Treble in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x

Description

This single pan dinner is perfect for busy week nights. Chock full of veggies like eggplant, zucchini, kale, and tomatoes seasoned with flavorful Italian herbs, this one-pot dish will win your family over instantly!


Scale

Ingredients

  • 1 medium-sized eggplant, cubed
  • 1 medium-sized zucchini, cubed
  • 2 Tbsp fresh chives, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 2 cups fresh organic spinach
  • 2 cups fresh chopped tuscan kale (dinosaur kale)
  • 1 chicken breast
  • 1 15 oz. can organic diced tomatoes
  • 1 tbsp dried basil
  • 1/2 tsp smoked paprika
  • crushed red pepper to taste
  • sea salt and black pepper to taste

Instructions

  1. In a large sauté pan, heat oil over medium heat
  2. Add chives and eggplant and let cook for about 5 minutes stirring often. Eggplant will be soft.
  3. Cut uncooked chicken breast into cubes, and add to the eggplant and chives. Add the zucchini.
  4. Cook for 7 minutes, or until the chicken is fully cooked with an internal temperature of 165.
  5. Add in the spinach and kale, mixing in until it wilts.
  6. Next, add in the diced tomatoes, dried basil, smoked paprika, crushed red pepper, sea salt and pepper.
  7. Turn the heat to low and cover the pan, allowing the mixture to simmer for about 7 minutes.
  8. Serve warm and enjoy!

Notes

Sub the chicken for any protein you like (seafood, tempeh, tofu, extra veggies!).
This meal is great paired with cornbread 🙂

Inspired by Lexi’s Clean Kitchen: http://lexiscleankitchen.com/2014/03/02/easy-one-pan-eggplant-chicken-dinner/

  • Category: low FODMAP, gluten free, grain free, paleo-friendly, nut free
  • Cuisine: dinner, Italian

Eggplant Skillet Dinner from Treble in the Kitchen

Question of the Morning:

  • What is a go to recipe you have been loving lately?

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    • Thanks, Marisa! 🙂 It tastes even better with fresh farmers market eggplant!! Maybe you could grow some in your garden next year?!

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