Chicken with eggplant, peppers and olives
Uncooked boneless skinless chicken thigh(s)
Sweet red pepper(s)
3 medium, very ripe, chopped
10 medium, kalamata, pitted and chopped
3 medium clove(s), chopped
⅛ tsp, or to taste
- In a colander, sprinkle eggplant with salt and toss. Set aside.
- Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken over high heat until browned. Remove and set aside.
- 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.
- 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.