I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Ingredients
- eggplants, peeled and cut lengthwise into 1/2 inch thick slices: 3 piece
- olive oil: 3 Tbsp
- skinless, boneless chicken breast halves: 6 piece (diced)
- onion: 1 piece (diced)
- tomato paste: 2 Tbsp
- water: 0.5 cup
- oregano: 2 tsp (dried)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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).
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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.
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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.
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Preheat oven to 400 degrees F (200 degrees C).
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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.
