Day Four of no Jota and the dishes are clean, I've taken the trash out, and Duff hasn't destroyed anything while I'm at work. I'm getting used to this taking care of myself, by myself thing. I may not be enjoying it, but it's almost over.
Last night I didn't get home until way late, and almost decided to order in. My mom is notorious for grabbing the most random items out of the fridge and making a great meal. So instead of grabbing noodles from Mao's, I crossed my fingers and said a little prayer that her gene for concocting great meals was passed on to me.
And oh did it. After just 15 minutes, I had the tastiest dish ever, or at least this week. I feel it's my obligation to pass on the goodness. Being my mother's daughter, I don't exactly measure things while cooking. Deal with it.
1 boneless, skinless chicken breast, cubed
1 small chinese eggplant, thinly sliced
couple tablespoons of A1 Chicago Steakhouse marinade. Ehhh for steaks. Amazing on chicken.
maybe a 1/4 cup of low sodium chicken broth
3 or 4 tablespoons of ricotta cheese
In your skillet, heat up a teaspoon or two of olive oil while you cube your chicken. Toss that in there, and you know, get it cooked so you don't get salmonella.
Slice your eggplant and salt it to sweat the bitter out.
Pour some of the marinade in your pan, enough to coat the chicken.
Once the chicken is done, toss the eggplant in, and then add the chicken broth.
Simmer until the eggplant is finished, and then toss your ricotta in at the end.
I'm sure this would also be great with some tomatoes tossed in, and served with whole wheat pasta.