I’ve learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
- 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
- ½ cup water
- 2 teaspoons dried oregano
- salt and pepper to taste
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 9×13 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.
Preparation time: 50 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Servings: 5 – Yield: 4 to 6 servings