Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Red bell peppers |
| 2 smalls | Eggplant (Italian or Chinese) |
| 2 tablespoons | Olive oil; (2 to 4) |
| 4 \N | Skinless boneless chicken breasts halves |
| 1 \N | Onion; sliced |
| 1 \N | Garlic clove; chopped |
| ¼ cup | Red wine vinegar; or white |
| \N \N | 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. Cook until 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 Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH <phannema@...>