chicken breasts with eggplant and roasted red pepper sauce

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

• Step 1
  HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley.
• Step 2
  To roast the peppers, place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.
• Step 3
  Remove and place in a plastic bag to steam off skin.
• Step 4
  When cool enough to handle, remove charred skin and seed them.
• Step 5
  Preheat the grill or broiler.
• Step 6
  Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.
• Step 7
  Place on the grill, cut side towards the heat.
• Step 8
  Turn after 5 minutes.
• Step 9
  Cook until almost soft.
• Step 10
  Add the chicken breasts and cook 3 minutes on each side, until done.
• Step 11
  Remove to a plate.
• Step 12
  Heat the remaining oil in a large frying pan until singing.
• Step 13
  Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth.
• Step 14
  Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.
• Step 15
  Place the chicken mixture on a platter surrounded by the eggplant and sauce.
• Step 16
  Sprinkle with the herbs.
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