|4 oz chicken stock • defatted|
|1 cup marinated and grilled eggplant • diced|
|1 tsp fresh basil|
|1 tsp cracked black pepper|
|1/2 cup sun-dried tomatoes, low sodium|
|1/4 cup scallions • sliced|
Heat chicken stock in a large saucepan over medium heat. Add eggplant, basil, pepper, sun-dried tomatoes and scallions. Cover and simmer until tomatoes are tender, about 5 minutes. Add more stock if necessary to prevent sticking. Let mixture cool 5 minutes.