Mediterranean Chicken with Eggplant

Ingredients

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

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. ...

View full recipe at SpringPad

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