You can probably tell by now that I hate to waste things!
This turned out so well I will definitely make it again. This also made enough so that I was able to freeze half for another dinner. Score!
4 chicken thighs, skin removed (or not depending on your taste)
1 tablespoon olive oil (plus more for brushing the eggplant tops)
1 onion chopped
2 tsps. chopped garlic
1 cup tomato puree
1 tsp Italian seasoning (or to taste)
Splash of red wine (although I think white would work as well)
A couple of basil leaves, chopped or torn
Heat approximately a tablespoon of olive oil in a pan over medium heat. Toss in chicken thighs and brown on both sides. (They won't get super brown if you've taken the skin off, but they will be a little golden.)
Remove chicken and add onions and garlic and saute until onions are soft. Add tomato puree, spices, a splash of wine and simmer 10 to 15 minutes to bring out the flavors.
Slice eggplant, place in colander and sprinkle with salt. Let it "sweat" for 20 minutes to release bitter juices. Rinse, pat dry and brush slices with olive oil. Place on cookie sheet and put under the broiler until nicely browned.
Remove eggplant from oven. Spread a bit of tomato mixture in the bottom of a baking dish. Top with eggplant slices and then chicken. Spread remaining tomato sauce on top. Sprinkle basil leaves on top.
Bake at 350 degrees for approximately 30 minutes or until chicken reaches appropriate temperature.
Leave a comment below to be entered to win a copy of Berry the Hatchet, out now!!