Mediterranean Chicken with Eggplant |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean. Ingredients:
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices |
3 tablespoons olive oil |
6 skinless, boneless chicken breast halves - diced |
1 onion, diced |
2 tablespoons tomato paste |
1/2 cup water |
2 teaspoons dried oregano |
salt and pepper to taste |
Directions:
1. Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
2. Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
3. Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
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