Chicken with eggplant, peppers and olives
1
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. 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 oz
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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