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Chicken with Mediterranean Eggplant

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PREP TIME
50 min
COOKING TIME
30 min
TOTAL TIME
80 min
SERVINGS
5 servings
Dinner European
Chicken with Mediterranean Eggplant
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
Instructions
1
Dip sliced eggplant into a large container filled with salted water, allowing it to absorb the liquid for 30 minutes. This initial soaking process enhances the flavor and leaves a subtle discoloration on the pot's surface.
2
Next, carefully lift the eggplant out of the water and give it a light coating with olive oil. Then, cook or grill the eggplant strips until they develop a gentle brown hue and transfer them to a 9x13 inch baking dish. Set the eggplant aside for now.
3
In a large skillet, heat some oil over medium heat and sauté diced chicken along with an onion until they're tender. Introduce a spoonful of tomato paste into the skillet, followed by some water. Cover the skillet and lower the heat to a low setting, letting it simmer for 10 minutes.
4
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
5
Pour the chicken and tomato mixture over the eggplant in the baking dish. Sprinkle some dried oregano, salt, and pepper over the top of the eggplant for added flavor. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes