Step 1

Preheat oven to 400°F.

Step 2

Heat olive oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Add eggplant, bell pepper, onion, thyme, and garlic; cook 6 minutes. Add mashed beans, tomato, tomato sauce, stock, salt, and pepper; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon vegetable mixture into a 2-quart glass or ceramic baking dish.

Step 3

Combine yogurt and eggs in a bowl. Pour yogurt mixture over dish. Bake at 400°F for 12 to 14 minutes or until bubbly and yogurt mixture is set. Sprinkle with parsley and pine nuts.