- 1/2 large eggplant, sliced into rounds
- 1/8 teaspoon salt
- 4 skinless, boneless chicken breast halves , cut into cubes
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 2 cups mushrooms, sliced
- 1/8 teaspoon ground black pepper
- 4 cups spinach
- Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
- Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
- Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
- Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
- Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.