In saute pan add eggplant, roasted red peppers, garlic, herbs, and oil. Saute for 3 minutes. Add chicken stock and cook for 2 minutes. Add cheese and spinach until cheese is slighty melted.
Nutritional Information:
1571 Calories (kcal); 171g Total Fat; (95% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 505mg Sodium
