2 tbsp. oil
2 c. egg plant, cut in 2 inch long strips (about 1/2 lb.)
1 1/2 c. sliced fresh mushrooms
1 lg. green pepper, cut into 1-inch pieces
1 med. onion, cut into 1-inch pieces
1 med. clove garlic, minced
1/4 tsp. crushed red pepper flakes
2 whole chicken breasts, boneless, skinned and cut into 1-inch pieces (1 lb. boneless)
2 c. V-8 vegetable juice
2 tbsp. cornstarch
Hot cooked rice

In skillet in hot oil, cook egg plant, mushrooms, green pepper, onion with garlic and red pepper flakes until tender-crisp. Add chicken, stirring constantly until chicken turns white. Reduce heat to low. Stir in V-8 juice mixed with the cornstarch. Cook, stirring until thickened. Serve over hot cooked rice. Makes 4 servings.