Chicken stir-fry with eggplant, basil and ginger

Dietitian's tip:

This colorful main dish requires a fair amount of chopping, but the cooking takes only minutes. Wait to cut up the eggplant until just before cooking to prevent discoloration.

Ingredients

1. 1/4 cup coarsely chopped fresh basil
2. 2 tablespoons chopped fresh mint
3. 3/4 cup low-sodium chicken stock or broth, divided
4. 3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced
5. 2 cloves garlic
6. 1 tablespoon peeled and chopped fresh ginger
7. 2 tablespoons extra-virgin olive oil, divided
8. 1 small eggplant, with peel, diced (about 4 cups)
9. 1 yellow onion, coarsely chopped (about 1/2 cup)
10. 1 red bell pepper, seeded and julienned
11. 1 yellow bell pepper, seeded and julienned
12. 1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
13. 2 tablespoons low-sodium soy sauce

Directions

In a blender or food processor, combine the basil, mint, 1/4 cup stock, chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.

In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.

Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes.

Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve immediately.

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.