Chicken with eggplant, peppers and olives
2
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
With tangy red wine vinegar, briny capers and olives, and a pinch of sugar, this robust vegetable sauce contains the perfect balance of flavors and partners well with meaty boneless, skinless chicken thighs. Spoon this rustic entrée over mashed cauliflower for a light one-dish meal. But, if you’d prefer a more substantial supper, try it over couscous or rice. Or for variation, omit the chicken and serve the sauce spooned over roasted pork tenderloin.
Ingredients
Uncooked eggplant
1 medium, chopped
Uncooked boneless skinless chicken thigh
3 thigh(s), boneless, cut into 1 1/2-inch pieces
Onion
1 medium, chopped
Celery
½ cup(s), stalk
Red bell pepper
½ medium, chopped
Green bell pepper
⅛ medium, chopped
Red wine vinegar
¼ tbsp(s)
Tomato
3 medium, very ripe, chopped
Sugar
2 tsp(s)
Olives
10 large, kalamata, pitted and chopped
Garlic
3 clove(s), large, chopped
Table salt
½ tsp(s)
Capers
2 tbsp(s)
Black pepper
⅛ tsp(s)
Instructions
1
In a colander, sprinkle eggplant with salt and toss. Set aside.
2
Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken over high heat until browned. Remove and set aside.
3
Rinse eggplant with water and let drain. Combine onion, celery, garlic, red and green peppers and eggplant in skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry add a tablespoon or 2 of water.
4
Add chicken, tomatoes, vinegar, sugar, olives, capers and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes. Serve.
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