Mediterranean Chicken with Eggplant

Name: Mediterranean Chicken with Eggplant
Total time: 80
Yield: 5
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; 0.5 cup water; 2 teaspoons dried oregano; salt and pepper to taste

Recipe by thepamperedchefny from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

5 servings

•

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

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2 tablespoons tomato paste
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0.5 cup water
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2 teaspoons dried oregano
•

salt and pepper to taste

Instructions

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.