Mediterranean Chicken with Eggplant

Ingredients

  • 3eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • 3 tablespoons olive oil
  • 6skinless, boneless chicken breast halves – diced
  • 1onion, diced
  • 2 tablespoons tomato paste
  • ½ cup water
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • Directions

  • Step 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).

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  • Step 2

    Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9×13 inch baking dish. Set aside.

  • Step 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.

  • Step 4

    Preheat oven to 400 degrees F (200 degrees C).

  • Step 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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