I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Preparation Time
50 mins
Cooking Time
30 mins
Total Time
1 hr 20 mins
Calories
336 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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 3
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 4
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 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.
Ingredients
½ cup water
3 tablespoons olive oil
salt and pepper to taste
1 onion, diced
2 teaspoons dried oregano
2 tablespoons tomato paste
6 skinless, boneless chicken breast halves - diced
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
