- 3 medium eggplant, cut lengthwise into 1/2″ pieces
- 6 boneless chicken breast halves, diced
- 1 medium onion, diced
- 2 tablespoons tomato paste
- 1/2 cup water
- Dried oregano
- Salt and pepper
- Extra virgin olive oil
Preheat oven to 400.
Soak eggplant in salted water for 30 minutes. Afterwards brush with olive oil and grill or saute until lightly browned, set aside. Saute onion and chicken in oil until they begin to brown, stir in the water and tomato paste. Cover and simmer for about 10 minutes. Season with salt, pepper, and oregano.
Place the eggplant in the bottom of a 9×13 baking dish and top with the chicken and tomato mix. Bake, covered, about 20 minutes.