Ingredients

Omit

　　Chicken

Swap

　　Coconut milk for the heavy cream

Add

　　1 medium-firm eggplant, cut into large dice

　　3 portobello mushroom caps, diced

　　Warm pita bread, to pass at the table

　　Prepare just as you would the master recipe, #226, skipping the rice and adding a little extra oil to the skillet after you scoot over the sweet potatoes. Sauté the eggplant and mushrooms as you would the chicken. Follow the rest of the recipe, swapping the vegetable stock for the chicken stock and the coconut milk for cream. Serve with warm pita for dipping.

　　Rachael Ray 365: No Repeats