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Photo of Chicken with eggplant, peppers and olives by WW

Chicken with eggplant, peppers and olives

4
Points®
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. Salting the eggplant before cooking it helps to remove some of its excess liquid and helps to create a thick consistency. Just be sure to rinse the eggplant thoroughly before cooking it. 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

10 tsp

Uncooked skinless boneless chicken thigh

3 thigh(s)

Onion

2½ tsp, chopped

Celery

½ cup(s), chopped

Red bell pepper

½ medium

Green bell pepper

⅛ medium

Red wine vinegar

¼ Tbsp

Tomato

3 medium, very ripe, chopped

Sugar

2 tsp

Olives

10 olive(s), medium, kalamata, pitted and chopped

Garlic

3 clove(s), chopped

Table salt

½ tsp

Capers

2 Tbsp

Black pepper

⅛ tsp, or to taste

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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