Description
Not a complicated dish, but very tasty and satisfying. Especially lovers of eggplant.
Ingredients
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Eggplant
2 piece
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Chicken breast
500 g
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Tomato
1 piece
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Pepper
1 piece
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Garlic
2 tooth
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Vegetable oil
-
Tomato paste
0.5 Tbsp
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Salt
-
Black pepper
Cooking
Eggplant peel, cut into cubes and soak in salt water for 20-30 minutes.
Tomato peel (for this, pour hot water) and cut into cubes. Pepper also cut into cubes.
Chicken fillet cut into slices with a diameter 1.5-2 cm In a deep frying pan heat oil, put the fillet pieces, stir.
When the chicken turns white, add pepper and finely chopped garlic. Leave stew for 5 minutes.
Then add the tomatoes, eggplants, tomato paste, salt and pepper. Cook over high heat 3-5 minutes, stirring occasionally.
Cover and on low heat cook for about 30 minutes.
Serve with your favourite side dish or with fresh vegetables.
BON APPETIT!
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