6 Servings 30 min Cook
1 Tbsp Olive Oil
1 Cup chopped Onions
3 Clove Garlic
5 Medium whole (2-3/5" dia) Tomatoes
1/2 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
1 Dash Salt
6 Breast, bone and skin removed Chicken Breast
1 Potato large (3" to 4-1/4" dia. Russet Potatoes
1/2 Cup Parsley
Sauce: Heat the olive oil in a large, deep skillet over medium high heat.
Add the onions and garlic.
Scoop the juices, seeds, and flesh out of the tomatoes into the pan.
Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy and softened.
Place the scooped out tomato halves over the sauce, open side down.
Simmer for a few minutes until the tomatoes have steamed and softened.
Break them up in the pan and simmer for another 5-10 minutes to get all the flavors to meld.
Blend: Transfer to a blender or food processor, purée until mixture reaches your desired consistency, and stir in the salt.
Taste and adjust to you liking.
Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil, and add the chicken and potato slices.
Sprinkle with salt and pepper and seasoning.
Sauté for a few minutes on each side until they are browned.
Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked.
Top with fresh parsley and serve.
Enjoy!
