Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant caponata with grilled chicken #authormarathon. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Home » Italian Recipes » Eggplant Caponata with Grilled Chicken. Caponata is the perfect dish to take advantage nature's late-Summer bounty available at farm stands throughout the country. The chicken and eggplant roast together on a sheet pan.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant caponata with grilled chicken #authormarathon using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Caponata with Grilled Chicken #AuthorMarathon:
- Prepare Chicken breasts
- Prepare 1 tbs cooking oil
- Make ready 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Prepare 3 Eggplants sliced into rings
- Take 1 red or green pepper diced
- Prepare 1 large onion diced
- Make ready 2 medium tomatoes diced
- Get 2 tbs raisins
- Make ready 1 tbs red wine or balsamic vinegar
- Prepare 1 tbs sugar
Eggplant Caponata is an easy to make Italian dish that's packed with chunks of eggplant, tomatoes, onion and pepper plus capers and basil. It can be enjoyed as a dip, with bruschetta, a side dish, or a sauce served with grilled meat or fish. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. Season caponata with vinegar, sugar, salt, and black pepper.
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.
Transfer to a serving bowl and garnish with parsley. Bring a rustic Italian flare to the kitchen table with this recipe. We top delicious chicken with roasted eggplant and serve with cheesy polenta. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste. It's also great with simple grilled or broiled fish or chicken, or as a sauce for pasta. vegan, gluten-free.
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