Eggplant Chicken Alphabet Soup

Ingredients

• 2 cups eggplants, peeled and cubed
• 1 lb boneless skinless chicken breast, cubed
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 cup carrot, sliced
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 1 garlic clove, diced (or use a garlic press)

• 1 (14 1/2 ounce) can stewed tomatoes

• 1 (14 1/2 ounce) can diced tomatoes

• 1 (46 ounce) can tomato juice
• 2 teaspoons dried basil
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons Splenda sugar substitute (or sugar, if you're not worried about calories)
• 1 cup whole wheat alphabet pasta (or try the organic vegetable variety)

Directions

1. 1

   Wash and prepare vegetables as noted above.

2. 2

   Set eggplant aside in a bowl with a generous sprinkling of salt. This will help reduce bitterness. Thinner-skinned eggplants may not need to be peeled.

3. 3

   In large (6 qt) pot over medium heat, saute onions, garlic, and celery until onions are clear.

4. 4

   Add diced tomatoes, stewed tomatoes, tomato juice, carrots, basil, italian seasoning, salt, pepper, and Splenda to pot.

5. 5

   Brown chicken in a separate pan, then drain and add to pot.

6. 6

   Rinse eggplant thoroughly and add to pot.

7. 7

   Reduce heat to low and simmer for 1 to 1 1/2 hours, checking vegetables periodically until close to desired level of doneness.

8. 8

   Add pasta during last 8-10 minutes of cooking.