Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat. Add the eggplant, mushrooms, onion and garlic and cook until the vegetables are tender, stirring occasionally.
• Stir the soup, broth, tomatoes and thyme in the skillet and heat to a boil. Reduce the heat to low.  Cook for 5 minutes.

Ingredients

• 2 tablespoons olive oil
• 3.5 cups cubed peeled eggplant(about 1 small eggplant)
• 3 ounces mushrooms, sliced (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup Swanson® Chicken Brothor Swanson Chicken Stock
• 1 can (about 14.5 ounces) diced tomatoes, undrained
• 0.5 teaspoon dried thyme, crushed