Chicken With Lemon Eggplant
|Olive oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 1⁄2 Pound, cut into 1-inch cubes (Use 1 Large)|
|Zucchini||1 Pound (Use 2 In Number)|
|Garlic cloves||3 Large|
|Canned plum tomatoes with juice||2 Cup (32 tbs)|
|Skinless boneless chicken thighs||2 Pound|
|Fresh basil/Flat-leaf parsley leaves||1⁄2 Cup (8 tbs) (Packed)|
|Freshly ground black pepper||To Taste|
1. Heat the olive oil in a 14-inch skillet over medium-high heat. Add the eggplant and saute, stirring occasionally, until it begins to become tender and turns golden, about 5 minutes.
2. While the eggplant is cooking, slice the zucchini into 1/2-inch rounds or chunks (if they are thick, cut them in half lengthwise first). Add the zucchini to the eggplant and saute for about 1 to 2 minutes or until it is well mixed with eggplant and beginning to soften. Add the whole garlic cloves, thyme, and tomatoes with their juices. Season with 1 teaspoon salt. Bring the liquid to a simmer, cover, and cook over low heat until the vegetables are tender, 15 minutes.
3. While the vegetables are cooking, cut the chicken into 2-inch chunks. Grate the zest of the lemon (you should have 1/2 teaspoon) and juice the lemon (you should have 2 to 3 tablespoons at least).
4. Add the chicken to the eggplant stew, cover, and simmer until the chicken has just cooked through, for 6 to 7 minutes. While the chicken is cooking, snip the basil with scissors. When the chicken is done, remove the skillet from the heat and add the lemon zest, juice, and basil. Adjust the seasoning for salt and pepper, and serve in deep bowls.