Recipe

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• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• 3 tbsp olive oil
• 6 skinless, boneless chicken breast halves - diced
• 1 onion, diced
• 2 tbsp tomato paste
• 1/2 cup water
• 2 tsp dried oregano
• salt and pepper to taste

• 1 Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• 2 Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• 3 Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• 4 Preheat oven to 400 degrees F (200 degrees C).
• 5 Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.