Ingredients
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3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
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3 tablespoons olive oil
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6 skinless, boneless chicken breast halves - diced
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1 onion, diced
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2 tablespoons tomato paste
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½ cup water
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2 teaspoons dried oregano
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salt and pepper to taste
Directions
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Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
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Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
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Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
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Preheat oven to 400 degrees F (200 degrees C).
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Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutrition Facts (per serving)
| 336 | Calories |
| 11g | Fat |
| 27g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 9% |
| Cholesterol 82mg | 27% |
| Sodium 147mg | 6% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 7g | 26% |
| Total Sugars 10g | |
| Protein 36g | 71% |
| Vitamin C 8mg | 9% |
| Calcium 48mg | 4% |
| Iron 2mg | 12% |
| Potassium 795mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
