This recipe brings together two of my favorite ingredients—eggplant and chicken thighs—for an amazing flavor combination. The eggplant is slowly cooked until it is soft and tender, while the chicken is cooked until it is golden and crispy. Serve this dish with a sprinkle of Parmesan cheese for an extra depth of flavor.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups diced eggplant
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 cup chicken broth
- 3/4 cup crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic, eggplant, oregano, and red pepper flakes; sauté until the vegetables are softened, about 5 minutes.Stir in the chicken broth, crushed tomatoes, salt, and black pepper. Bring the mixture to a boil; reduce the heat to low and simmer for 15 minutes.Meanwhile, preheat the oven to 400°F (200°C). Place the chicken thighs on a baking sheet lined with parchment paper; season with salt and black pepper. Bake for 20-25 minutes or until cooked through.To serve, divide the pasta among four plates and top with the sauce and roasted chicken thighs.
