Eggplant, Peppers, and Tomatoes with ChickenPosted: July 12, 2014
I got back to South Carolina Tuesday night from a 2 week trip to Texas. My sons and I had a great time visiting family and friends, but it is good to be home. My husband did not go on the trip with us. While he was home, he looked after my garden and picked up our CSA boxes. I was a little overwhelmed by the amount of produce (tomatoes, a variety of peppers, cucumbers, eggplant, melons, corn, winter squashes, and blueberries) I came home to. It was time to get to work.
I was too tired to go to the grocery store Wednesday, so I came up with this dish. I really liked how this Mediterranean-inspired concoction turned out. Summer comfort food. I added a dash of Penzey’s Bourquet Garni herb mix (a mix of savory, rosemary, thyme, oregano, basil, dill, marjoram, sage, and tarragon) to the veggie mixture as it cooked. I didn’t include it in the recipe, but feel free to add your favorite herbs/herb mix. Serve this stew-like dish over rice or pasta (orzo).
Eggplant, Peppers, and Tomatoes with Chicken
1/4 cup olive oil
1 pound of boneless, skinless chicken breasts (I cut them in half horizontally to make the pieces smaller)
1 large onion, chopped
4 cloves garlic, minced
1 Italian eggplant, peeled and chopped in 1/2 inch pieces (or use equivalent amount of Japanese eggplant)
2 bell peppers, stem removed, seeded, and chopped
3 large tomatoes, skinned, seeded, and chopped
1 cup chicken broth
2 bay leaves
Kosher salt and black pepper
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and add to the oil. Cook the chicken until browned on all sides, about 10 minutes. Remove the chicken to a plate and set aside.
Add the chopped onions to the pan and cook until softened. Add the garlic and sauté until fragrant, about 1 minute. Add the eggplant, bell peppers, and tomatoes, and cook until they start to soften, about 5 minutes. Stir in the chicken broth and bay leaves. Add the chicken pieces back to the mixture and cover the pan. Reduce the heat to low and let simmer, stirring occasionally, until all the veggies and chicken are tender, about 25 to 30 minutes. Remove the bay leaves and season the dish with salt and black pepper. Serve with hot rice or pasta.