Chicken breasts with eggplant & roasted red

Yield: 4 Servings

Measure Ingredient
2 red bell peppers
4 skinless boneless chicken
1 onion -- sliced
1 garlic clove -- chopped

2 sm eggplant

: (Italian or Chinese) 2 TB olive oil -- (2 to 4)

: breasts halves

¼ c red wine vinegar -- or

: white

: fresh herbs -- as noted HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley. To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.

Remove and place in a plastic bag to steam off skin. When cool enough to handle, remove charred skin and seed them.

Preheat the grill or broiler. Halve the eggplant, score in 2 or 3 places, and brush with some of the oil. Place on the grill, cut side towards the heat. Turn after 5 minutes. Cookuntil almost soft. Add the chicken breasts and cook 3 minutes on each side, until done.

Remove to a plate. Heat the remaining oil in a large frying pan until singing. Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth. Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes. Place the chicken mixture on a platter surrounded by the eggplant and sauce. Sprinkle with the herbs. See Couscous (dupree) [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN From: Path <phannema@...> Date: Sat, 12 Oct 1996 20:19:43 ~0700 (

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