chicken with eggplants

Ingredients

• 3-4 halves of boneless skinless chicken breasts
• 4-5 eggplants cut into pieces
• 2/3 cup olive oil
• 1/4 cup vegetable oil
• 1 medium/large onion finely chopped
• 2 medium/large ripe tomatoes grated or 1 cup diced canned tomatoes
• 1 teaspoon tomato paste
• 2 bay leaves
• 1 teaspoon oregano
• allspice (about 10 berries)
• salt and pepper

Instructions
Preheat the oven to 400° F or 200° C.
Rinse the eggplants and cut off the ends.
Cut them vertically in four pieces and then cut these pieces horizontally into smaller pieces about 2 inches or 5 cm long.
Line a baking sheet with parchment paper place the eggplant pieces, pour on some vegetable oil and bake for about 15’.
Meanwhile prepare the chicken: rinse and cut into pieces.
Place the chicken onto kitchen paper and cover it to dry.
Bring a saucepan over hight heat and heat the olive oil.
Reduce the heat to medium add the chicken and saute both sides.
Add onion and saute for 2’.
Add grated fresh tomato or diced tomatoes and tomato paste.
Add bay leaves and allspice.
Reduce the heat to low and cook for 25’.
Watch out if some water is needed.
Add salt, pepper stir, add eggplants and oregano and stir again.
Cook for 10-15’.

enjoy