Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, eggplant caponata with grilled chicken #authormarathon. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Salt and freshly ground black pepper Grilled Chicken with Eggplant Caponata over Spaghetti, Garden Salad and Italian Bread. Transfer the chicken to a platter. Add the basil, vinegar and brown sugar to the eggplant caponata, stirring to dissolve the sugar; season with salt and pepper.
Eggplant Caponata with Grilled Chicken #AuthorMarathon is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Eggplant Caponata with Grilled Chicken #AuthorMarathon is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have eggplant caponata with grilled chicken #authormarathon using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Caponata with Grilled Chicken #AuthorMarathon:
- Make ready Chicken breasts
- Prepare 1 tbs cooking oil
- Take 1/2 tsp salt
- Get 1/4 tsp pepper
- Prepare 3 Eggplants sliced into rings
- Get 1 red or green pepper diced
- Get 1 large onion diced
- Prepare 2 medium tomatoes diced
- Prepare 2 tbs raisins
- Make ready 1 tbs red wine or balsamic vinegar
- Get 1 tbs sugar
Put one sage leaf under the skin of each piece of chicken. In a mixing bowl,combine garlic,chili pepper,olive oil and lemon juice. Mix well and rub rub into the chicken. Wash and dry chicken thighs well.
Instructions to make Eggplant Caponata with Grilled Chicken #AuthorMarathon:
- Pre-heat grill to high heat. Season chicken breasts with oil, salt and pepper. Grill 7-8 minutes per side or until fully cooked; set aside.
- In a large non stick cooking pot, brown eggplant over medium-high heat for about 5 minutes.
- Add a pinch of salt or pepper to get juices released out of the eggplant.
- Add red or green pepper and onion; cook for additional 8 minutes or until soft.
- Add in tomatoes, raisins, vinegar and sugar. Simmer for 15 minutes.
- Adjust seasoning and Serve over grilled chicken breast slices.
Rub with garlic clove and season with salt and pepper. Drain the oil from the jar of Caponata into a small dish. With a pastry brush, coat both sides of the thighs with the Caponata oil. Toss eggplant with salt and place in a colander set over a bowl. Add onion, eggplant, bell pepper, capers and olives.
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