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!
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Not entering giveaway, just wanted to say this looks yummy.
ReplyDeleteRecipe looks great. This is a new to me series, looking forward to reading. Thanks for the chance.
ReplyDeleteRecipe looks great. This is a new to me series, looking forward to reading. Thanks for the chance.
ReplyDeleteExcellent recipe; and I definitely would love to read the book! EMS591@aol.com
ReplyDeleteThe recipe sounds terrific. I would love to read your book while enjoying it. lkish77123 at gmail dot com
ReplyDeleteMy mouth is watering -- YUM! Thanks for the recipe and the giveaway! bobandcelia@sbcglobal.net
ReplyDeleteNot an eggplant fan but am a fan of your books and this series!
ReplyDeletekpbarnett1941[at]aol.com
That looks like a nice pulled together dish for having made up a meal without a recipe!
ReplyDeleteI 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."
ReplyDeleteNecessity is the mother of invention.
ReplyDeleteI'd say you did very well.
What a delectable recipe which I will make for the family and everyone will love it. Love your books. saubleb(at)gmail(dot)com
ReplyDeleteI cook with eggplant a great deal and this is a winner. Thanks. elliotbencan(at)hotmail(dot)com
ReplyDeleteDelicious sounding recipe! Thanks for the chance to win. I love this new series. doward1952@yahoo.com
ReplyDeleteBerried Secrets was a great read and I bet this one is too. Thanks.
ReplyDeleteLoved 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
ReplyDeleteYum! 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!
ReplyDeleteThat recipe sounds really good. I'd have to leave out the wine though.
ReplyDeletesgiden at verizon(.)net
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!).
ReplyDeleteFist 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!).
ReplyDeleteI love eggplant! Yum!
ReplyDeletesuefarrell.farrell@gmail.com
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
ReplyDeleteThanks for a delicious recipe and the chance to win Berry the Hatchet.
ReplyDeletebabemomara@att.net
The recipe sounds delicious! Thanks for the chance to win Berry The Hatchet!
ReplyDeleteLisa H.
hseaside5@aim.com