Photo of Chicken with Eggplant, Peppers and Olives by WW

Chicken with Eggplant, Peppers and Olives

3
3
3
Smartpoints value per serving
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Moderate
Omit the chicken in this recipe for an excellent side to grilled meat or fish. Or serve the vegetarian version accompanied by couscous or rice.

Ingredients

uncooked eggplant(s)

10 tsp

uncooked boneless skinless chicken thigh(s)

3 thigh

uncooked onion(s)

2½ tsp

uncooked celery

½ cup(s)

sweet red pepper(s)

½ medium

green pepper(s)

medium

red wine vinegar

¼ Tbsp

fresh tomato(es)

3 medium, very ripe, chopped

sugar

2 tsp

olive(s)

10 medium, kalamata, pitted and chopped

garlic clove(s)

3 medium clove(s), chopped

table salt

½ tsp

capers

2 Tbsp

black pepper

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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