Saturday, May 7, 2016

Chicken and Eggplant #Recipe @PegCochran

This recipe came about on a Sunday night when I REALLY didn't want to have to go to the grocery store (I had wine, what more could a person want??)  So I did an inventory of refrigerator/pantry/freezer.  I found an eggplant I'd bought but not used that was inching toward its sell-by date.  I had some frozen chicken thighs that could easily be thawed.  I had tomato puree in the freezer and also canned diced tomatoes (which I turned out not to need.)  The one thing I regret is that I had four or five mushrooms I could have thrown into this but I forgot!

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!

Ingredients:

4 chicken thighs, skin removed (or not depending on your taste)
1 eggplant
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.

Bon Appetit!




GIVEAWAY

Leave a comment below to be entered to win a copy of Berry the Hatchet, out now!!

23 comments:

  1. Not entering giveaway, just wanted to say this looks yummy.

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  2. Recipe looks great. This is a new to me series, looking forward to reading. Thanks for the chance.

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  3. Recipe looks great. This is a new to me series, looking forward to reading. Thanks for the chance.

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  4. Excellent recipe; and I definitely would love to read the book! EMS591@aol.com

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  5. The recipe sounds terrific. I would love to read your book while enjoying it. lkish77123 at gmail dot com

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  6. My mouth is watering -- YUM! Thanks for the recipe and the giveaway! bobandcelia@sbcglobal.net

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  7. Not an eggplant fan but am a fan of your books and this series!
    kpbarnett1941[at]aol.com

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  8. That looks like a nice pulled together dish for having made up a meal without a recipe!

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  9. I love eggplant. I've never tried it with chicken, but I will now. I love reading your books, and look forward to reading "Berry the Hatchet."

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  10. Necessity is the mother of invention.
    I'd say you did very well.

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  11. What a delectable recipe which I will make for the family and everyone will love it. Love your books. saubleb(at)gmail(dot)com

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  12. I cook with eggplant a great deal and this is a winner. Thanks. elliotbencan(at)hotmail(dot)com

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  13. Delicious sounding recipe! Thanks for the chance to win. I love this new series. doward1952@yahoo.com

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  14. Berried Secrets was a great read and I bet this one is too. Thanks.

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  15. Loved both in the series. Not leaving my email since I dont want to win another copy. Sent my preordered copy to my friend that also loved the first book. This recipe looks great! will have to try with chicken breasts though

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  16. Yum! Now I've got to add all this to my shopping list soon. Happily awaiting Berry the Hatchet's arrival at my local library, thoroughly enjoyed your first book!

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  17. That recipe sounds really good. I'd have to leave out the wine though.
    sgiden at verizon(.)net

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  18. Fist let me say that I have never had a neglected eggplant lurking in my refrigerator, although I did go a bit nuts one summer when I found a local farmers' market had EIGHT varieties at the same time. But this sounds like a lovely hearty recipe (and I've got all the other ingredients!).

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  19. Fist let me say that I have never had a neglected eggplant lurking in my refrigerator, although I did go a bit nuts one summer when I found a local farmers' market had EIGHT varieties at the same time. But this sounds like a lovely hearty recipe (and I've got all the other ingredients!).

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  20. I love eggplant! Yum!
    suefarrell.farrell@gmail.com

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  21. Love the recipe. We are always looking for a new way to fix eggplant. So we will be doing this one later in the week. Thank you. Thank you too, for the chance to get Berry the Hatchet Della at deepotter@peoplepc.com

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  22. Thanks for a delicious recipe and the chance to win Berry the Hatchet.
    babemomara@att.net

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  23. The recipe sounds delicious! Thanks for the chance to win Berry The Hatchet!
    Lisa H.
    hseaside5@aim.com

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