Chicken with eggplant, peppers and olives
5
Points® value
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Moderate
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)