Recipe of the day

1-1/4 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
1 tablespoon and 1/2 teaspoon olive oil
2-1/2 skinless, boneless chicken breast halves - diced
3/8 onion, diced
2-1/2 teaspoons tomato paste
3 tablespoons and 1/2 teaspoon water
3/4 teaspoon dried oregano
salt and pepper to taste

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).
2.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.
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.
4.Preheat oven to 400 degrees F (200 degrees C).
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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