chicken breasts with eggplant and roasted red pepper sauce

How To Make chicken breasts with eggplant and roasted red pepper sauce

• 1

  HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley.
• 2

  To roast the peppers, place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.
• 3

  Remove and place in a plastic bag to steam off skin.
• 4

  When cool enough to handle, remove charred skin and seed them.
• 5

  Preheat the grill or broiler.
• 6

  Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.
• 7

  Place on the grill, cut side towards the heat.
• 8

  Turn after 5 minutes.
• 9

  Cook until almost soft.
• 10

  Add the chicken breasts and cook 3 minutes on each side, until done.
• 11

  Remove to a plate.
• 12

  Heat the remaining oil in a large frying pan until singing.
• 13

  Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth.
• 14

  Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.
• 15

  Place the chicken mixture on a platter surrounded by the eggplant and sauce.
• 16

  Sprinkle with the herbs.
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