CHICKEN WITH EGGPLANT, PEPPERS AND OLIVES

CHICKEN WITH EGGPLANT, PEPPERS AND OLIVES image

Yield 4 people

Number Of Ingredients 14

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1 medium raw eggplant, chopped
1 pound boneless, skinless chicken thigh(s), boneless, cut into 1 1/2-inch pieces
1 medium onion(s), chopped
1 medium celery, stalk
1/2 medium sweet red pepper(s), chopped
1/2 medium green pepper(s), chopped
3 Tbsp red wine vinegar
3 medium tomato(es), very ripe, chopped
2 tsp sugar
10 items olive(s), kalamata, pitted and chopped
3 medium garlic clove(s), chopped
1/2 tsp table salt
2 Tbsp capers
1/8 tsp black pepper, or to taste

Steps:

In a colander, sprinkle eggplant with salt and toss. Set aside. Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken over high heat until browned. Remove and set aside. Rinse eggplant with water and let drain. Combine onion, celery, garlic, red and green peppers and eggplant in skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry add a tablespoon or 2 of water. Add chicken, tomatoes, vinegar, sugar, olives, capers and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes. Serve. I served it over brown rice.