I’m never sure if a recipe using egg plant automatically makes it Italian or not, but I am classify this as Middle Eastern – let the arguing begin, and if you’re Italian, keep your gestures to minimum. This is a simple yet tasty dish that will go well with couscous or black rice and green vegetable.
Ingredients
- 6 Chicken thighs – boneless and skinless, cubed – can use breast meat but won’t be as tasty
- 3 Eggplants – peeled and cut lengthwise ~0.5″ thick
- 4 oz Water
- 1 Onion – diced
- 3 TBL Olive oil
- 2 TBL Tomato paste
- 2 tsp Oregano – dried
- Salt and pepper to taste.
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Place eggplant strips in a pot with the water and a light salt soak for 30 mins. The water will turn brown.
- Remove and pat dry, then brush with oil.
- Saute eggplant until browned.
- Place in a 9″x13″ baking dish and set aside.
- Pat chicken dry and salt and pepper both sides.
- Heat saute pan on med. Add oil and allow to warm.
- Saute onions and chicken cubes, stirring occasionally.
- Cook until onions are translucent, ~5 mins.
- Stir in tomato paste and water.
- Reduce heat, cover, and simmer 10 mins.
- Meanwhile, preheat oven to 400 F (205 C).
- Pour chicken mix over eggplant.
- Season with oregano, salt, and pepper.
- Cover with foil and back 20 mins.
- Let cool for 5 mins before serving.
