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Eggplant Skillet Dinner

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5 from 1 review

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


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!


  • 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


  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!


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:

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: low FODMAP, gluten free, grain free, paleo-friendly, nut free
  • Cuisine: dinner, Italian