Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

1. 1

   To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.

2. 2

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

3. 3

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

4. 4

   Preheat the grill or broiler.

5. 5

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

6. 6

   Place on the grill, cut side towards the heat.

7. 7

   Turn after 5 minutes.

8. 8

   Cook until almost soft.

9. 9

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

10. 10

    Remove to a plate.

11. 11

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

12. 12

    Add the onion and garlic, and cook until soft.

13. 13

    Puree the peppers and vinegar in a food processor or blender until smooth.

14. 14

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

15. 15

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

16. 16

    Sprinkle with the herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.