Roasted Eggplant and Chicken with Tomatoes, Olives, and Capers
This is another one of my favorite kinds of recipes – start at the farmer’s market and then figure it out from there! I found these Thai (or baby) eggplants, local tomatoes, and then just went from there. This may need some time in the oven, but it’s easy to prepare and get into the oven. (Plus, it’s paleo!)
|Thai Eggplants from the Farmer’s Market|
15-20 Thai or baby eggplants, cut into bite-sized pieces
2 large tomatoes, chopped
3 tablespoon capers, rinsed
20 pitted kalamata olives, chopped
3 large cloves of garlic, minced
1/4 cup extra virgin olive oil
2 chicken breasts
Salt and Pepper to Taste
Preheat the oven to 375 degrees. Toss eggplant, tomatoes, capers, olives, garlic, and olive oil until combined.
In a 13 x 9 glass baking dish, place chicken breasts, seasoned on bottom. Top with eggplant mixture.
Roast in the oven for about 45 minutes until eggplant is tender and chicken is cooked through. Toss approximately every 15 minutes.
When eggplant and chicken are cooked, remove from oven. Chop or shred chicken and return to the eggplant mixture. Combine well. Allow to sit for 5 minutes for flavors to combine with chicken breast.
|Feel free to omit chicken for a vegetarian version.|
Original Recipe: http://www.nourishtheroots.com/2011/08/roasted-eggplant-with-tomatoes-olives.html