Mediterranean Chicken with Eggplant
Catherine
ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- 3 tablesppons 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
1. Place eggplant slices 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
2. Remove eggplant from pot and brush lightly with olive oil. Sauté or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- 3
3. Sauté 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
4. Preheat oven to 400 degrees F (200 degrees C).
- 5
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.
notes
I topped with Mozzarella cheese for added goodness.
Source: Catherine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews