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Chicken Breasts With Eggplant And Roasted Red Pepper Sauce

A home-style Chicken Breasts With Eggplant And Roasted Red Pepper Sauce made with Red Bell Peppers, Italian Or Chinese Eggplants, Olive Oil, Chicken Breasts, and Onion. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2
• 2
• 4 tbsp
• 4
• 1
• 1
• 1/4 cup
• 2 tbsp
• Parsley

Method (preview)

1. 1

   To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.

2. 2

   Remove and place in a plastic bag to steam off skin.

3. 3

   When cool enough to handle, remove charred skin and seed them.

4. 4

   Preheat the grill or broiler.

5. 5

   Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.

6. 6

   Place on the grill, cut side towards the heat.

7. 7

   Turn after 5 minutes.

8. 8

   Cook until almost soft.

9. 9

   Add the chicken breasts and cook 3 minutes on each side, until done.

10. 10

    Remove to a plate.

11. 11

    Heat the=7F remaining oil in a large frying pan until singing.

12. 12

    Add the onion and garlic, and cook until soft.

13. 13

    Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.

14. 14

    Place the chicken mixture on a platter surrounded by the eggplant and sauce.

15. 15

    Sprinkle with the herbs.