Simmered Fairy Tale Eggplant, Peppers and Okra
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Simmered Fairy Tale Eggplant, Peppers and Okra
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| Servings | Prep Time |
| 2 | 20 |
| Cook Time |
| 30 |
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Ingredients
- 2 chicken breasts
- 2cups eggplantchopped
- 2cups pepperschopped
- 1big onionchopped
- 2 garlic clovesminced
- 1cup chickpeas (optional)canned or freshly made
- 1cup okrachopped
- 1cup tomatoesfresh or canned
- 2cups vegetabe stockor water or chicken stock
- 1 bayleaf
- 1tablespoon tomato paste
- 2tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 1teaspoon oreganorosemary or basil would be delicious too
- 1/2teaspoon crushed red pepper
- salt and pepper to taste
- 1/2 cup Parmesan cheese
Instructions
- At 1 tbsp of olive oil to a big shallow pan over medium heat.
- Pat chicken breasts dry and season with salt and pepper.
- When oil is shimmering sear the chicken for two minutes on both sides until golden brown. Take the chicken out of the pan and let it rest for now.
- Add another tablespoon of oil and add onions to the pan and cook for a few minutes until soft. Add all the other chopped vegetables except the garlic and tomatoes.
- After 10 minutes when the vegetables have softened, add the garlic and tomato paste. One minute later add the chopped tomatoes and chickpeas if using.
- Add 1 cup of water or stock and raise the heat a bit.
- Chop the chicken into 1-inch pieces and add to the pan to finish cooking. You may need to add more stock. There should be enough sauce to allow the chicken to simmer in some braising liquid.
- Cover and gently simmer for 5-10 minutes. Test a piece of chicken to make sure it’s cooked through.
- Sprinkle with Parmesan Cheese.
Recipe Notes
I served this with pureed steamed cauliflower. It’s also great with mashed potatoes, rice, orzo or bread.
Tina Malonis
| Prep Time | 20 |
| Cook Time | 30 |
| Servings |
|
Ingredients
- 2 chicken breasts
- 2 cups eggplant chopped
- 2 cups peppers chopped
- 1 big onion chopped
- 2 garlic cloves minced
- 1 cup chickpeas (optional) canned or freshly made
- 1 cup okra chopped
- 1 cup tomatoes fresh or canned
- 2 cups vegetabe stock or water or chicken stock
- 1 bayleaf
- 1 tablespoon tomato paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 1 teaspoon oregano rosemary or basil would be delicious too
- 1/2 teaspoon crushed red pepper
- salt and pepper to taste
- 1/2 cup Parmesan cheese
Ingredients
|
|
Instructions
- At 1 tbsp of olive oil to a big shallow pan over medium heat.
- Pat chicken breasts dry and season with salt and pepper.
- When oil is shimmering sear the chicken for two minutes on both sides until golden brown. Take the chicken out of the pan and let it rest for now.
- Add another tablespoon of oil and add onions to the pan and cook for a few minutes until soft. Add all the other chopped vegetables except the garlic and tomatoes.
- After 10 minutes when the vegetables have softened, add the garlic and tomato paste. One minute later add the chopped tomatoes and chickpeas if using.
- Add 1 cup of water or stock and raise the heat a bit.
- Chop the chicken into 1-inch pieces and add to the pan to finish cooking. You may need to add more stock. There should be enough sauce to allow the chicken to simmer in some braising liquid.
- Cover and gently simmer for 5-10 minutes. Test a piece of chicken to make sure it’s cooked through.
- Sprinkle with Parmesan Cheese.
Recipe Notes
I served this with pureed steamed cauliflower. It's also great with mashed potatoes, rice, orzo or bread.
Tina Malonis
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