Chicken, eggplant, tomatoes, spinach

Cook brown rice per instructions

Slice eggplant and salt both sides, set aside

Cube chicken thighs and tomatoes, then cube eggplant slices

Coat bottom of skillet with olive oil, add chicken, eggplant, tomatoes then season with pepper and adobo and cook over medium heat for 10-15 minutes (until chicken is cooked) stirring occasionally

Add spinach and continue cooking until wilted

Cover and cook on low for 10 more minutes

Serve mixture over brown rice