Mediterranean Chicken with Eggplant

Ingredients

• 3 eggplants , peeled and cut lengthwise into 1/2 inch thick slices
• 3 tablespoons olive oil
• 6 skinless , boneless chicken breast halves - diced
• 1 onion , diced
• 2 tablespoons tomato paste
• 0.5 cups water
• 2 teaspoons dried oregano
• salt and pepper to taste

Instructions

1. 1

   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).

2. 2

   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.

3. 3

   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.

4. 4

   Preheat oven to 400 degrees F (200 degrees C).

5. 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.