Eggplant is the star of this vegetable stew that uses canned tomatoes, cream of chicken soup and chicken broth to ensure that it goes from pantry to table in just 35 minutes.
cost per recipe: $6.63
The price is determined by the national average.
tablespoons olive oil
cups cubed peeled eggplant(about 1 small eggplant)
ounces mushrooms, sliced (about 1 cup)
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup Swanson® Chicken Brothor Swanson Chicken Stock
can (about 14.5 ounces) diced tomatoes, undrained
teaspoon dried thyme, crushed
Heat the oil in a 10-inch skillet over medium heat. Add the eggplant, mushrooms, onion and garlic and cook until the vegetables are tender, stirring occasionally.
Stir the soup, broth, tomatoes and thyme in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes.