Step 1

Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.

Step 2

Add chicken and let cook until no longer pink on the outside, about 5 minutes.

Step 3

Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.

Step 4

Add in fresh spinach, mix and let cook until spinach wilts.

Step 5

Garnish with fresh basil and season to taste.