Chicken breast on eggplant(aubergine) in tom sauce:Pesah too

shalhevet

Thu, Mar 26 2009, 5:22 pm

Finally I'm posting the recipe I said I would last week. From Bayit Neeman.

Chicken breasts from 2 chickens
2 onions
3-4 garlic
4 large, ripe tomatoes
12 slices of eggplant
50g margarine butter flavoured (I use more olive oil instead)
1/8 cup olive oil
1/2 cup red wine or chicken soup
1 tblspn sugar or substitute
salt, pepper, 2 tblspns parev chicken soup mix (I skip this)
1 cup water

1. Cut chicken into strips and fry about 2 min each side. Drain. (I don't do this, just put them in raw)

2. Put baking parchment on an oven tray. Smear with olive oil. Place eggplant slices on it and smear oil above too. Bake till golden.

3. Slice onions and garlic. Fry till golden. Chop tomatoes in food processor on 'pulse' button. Add to pan and continue frying for 5 more minutes. Add wine/ soup and sugar and continue to cook for another 5 minutes. Add water and spices and cook another 5 minutes.

4. Add chicken and top with eggplant. Cook for a few more minutes (but I don't fry the chicken, so I cook until the chicken is cooked).

imaamy

Tue, May 05 2009, 5:50 pm

I am trying this just now and I put 1/2 cup chicken broth, but it seems to add another cup of liquid would be very watery. As it is I am hoping it will cook down. Seems tasty though, thanks!