Mediterranean Chicken with Eggplant

I’ve learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

Step: 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).

Step: 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.

Step: 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.

Step: 4

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

Step: 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.

Per Serving: 336 calories; protein 35.5g; carbohydrates 26.6g; fat 10.6g; cholesterol 82.1mg; sodium 146.8mg.

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