Indian Chicken with Eggplant

Rinse the chicken in cold water and pat dry with paper towels. In a non-reactive dish, combine Greek yogurt, coconut milk, half of the chopped garlic and half of the spices. Stir to combine.

Add the chicken pieces, cover with plastic wrap and refrigerate. Marinate for at least 30 minutes, or up to three hours. Turn the chicken at least once.

In a large sauté pan, add olive oil, onions and peppers. Cook until translucent. Add eggplant and remaining garlic, and continue cooking until the eggplant is soft throughout. Season with remaining salt and pepper, cumin, pumpkin pie spice, and turmeric to taste. Set vegetables aside.

In the same pan, add more olive oil and chicken pieces on medium heat. Cook until done, turning once. Shred the chicken into bite-sized pieces. Serve over basmati rice with the vegetables.