Mediterranean Chicken With Eggplant

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 50 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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).
• 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.
• 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.
• preheat oven to 400 degrees f (200 degrees c).
• 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.