Mediterranean Sauce with Eggplant and Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 eggplant (s)
- 2 onion (s), red
- 3 chicken breasts
- 1 packet tomato (s), happened
- 3 clove (s) garlic
- Paprika powder, sweet
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Remove fat and skin from the chicken breast and cut into cubes approx. 2 x 2 cm.
- Halve the onions once and then cut into thin slices. Peel the garlic. Remove the ends from the aubergines and cut into small cubes.
- Put the oil in a pan and then braise the aubergines half soft all over. Salt and pepper.
- Add the chicken breast and onions and season with the spices. A little bit stronger because tomatoes are added.
- After about 3 minutes add the garlic through a press.
- Fry for another 2 minutes.
- Now add the tomatoes and mix together. Let simmer for another 10 minutes until everything has thickened.
- We usually eat pasta with it. But couscous, rice or potatoes also go well with it.
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