Chicken Fillet Stewed with Eggplant and Tomatoes

The combination of vegetables and meat is harmonious, tasty, nutritious, and healthy. Today I propose you to cook one of the options – chicken fillet stewed with eggplant and tomatoes. In this performance, the chicken turns out to be very tender and juicy.

Cook: 40 mins

Servings: 3

Ingredients

Chicken fillet – 400 g
Eggplant (small) – 200 g (2 pcs.)
Tomatoes (small) – 200 g (6 pcs.)
Onions – 150 g (1 pc.)
Garlic (large) – 2 cloves
Salt to taste
Ground black pepper – to taste
Water – 200 ml
Vegetable oil – 3 tbsp

Directions

Rinse and dry the chicken fillet. Cut the fillets into fairly large pieces.
Rinse the eggplants, trim off the ends on both sides. Cut the eggplants into small pieces.
We use small tomatoes, it will be enough to rinse them and just cut them in half. Peel the onion, rinse and cut into half rings.
Warm up the pan and grease with vegetable oil (1.5 tablespoons). Put the chicken fillet in a frying pan, fry on low heat for 3-4 minutes, stirring, until the chicken is slightly browned. After fillet, transfer to a plate and leave aside.
Pour the remaining oil into the same pan and put the eggplants and onions, fry for 3-4 minutes over medium heat, stirring occasionally.
Add tomatoes, garlic, salt and ground pepper passed through a press to the pan.
Pour water into the pan.
Put the chicken with the vegetables and cover the pan with a lid. Simmer vegetables and chicken for 25 minutes over medium heat.
After a while, remove a sample and, if necessary, salt and pepper. Chicken fillet stewed with eggplants and tomatoes can be served on your own with fresh vegetables and aromatic herbs. In addition, it is this variation of vegetables and chicken that harmoniously goes with rice dishes.

Enjoy your meal!

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