- 500g chicken breast, cubed
- 1 small eggplant (purple or white), cubed
- 1/2 tsp salt
- 3 large tomatoes, chopped/ grated
- 2 tsp garlic, finely chopped
- 2 tbsp brown sugar
- 1 tsp basil
- 1/4 tsp ground black pepper
- 1 tsp tomato paste
- 2 tbsp Worcestershire sauce
- Oil for frying
Eggplant, also known as aubergine in other parts of the world (the purple egg-shaped vegetable) is one of those vegetables that if not prepared right you won’t enjoy it. Here is a quick and simple recipe I made, combining it with chicken. It was fantastic. And by the way, you can also use white eggplant in place of the regular purple eggplant. Learn more about it here.
This is one of the ways you can get kids to eat vegetables, combine them with the relish! I generally have no problem with my kids, they love they’re vegetables and will eat them anyhow! If yours is a war-zone when veggies arise, this could do you the trick. By the way there are many other ways to work with chicken e.g. casseroles, salads and chicken fillet based dishes
Let’s get down to the recipe;
Do This
- Get your ingredients together. Put oil in pan. Add 1 tsp garlic and slowly heat it up until fragrant.
Add chicken pieces and 1/2 tsp salt. Fry for 10 min. Remove from pan and set aside. - Add remaining garlic into pan, together with the onion and eggplant. Fry for about 5 minutes on medium heat, stirring occasionally.
- Add tomatoes, tomato paste, sugar, basil, pepper and 1/4 tsp salt. Simmer for 5 minutes.
- Return the chicken to the pan. Add Worcestershire sauce and simmer for a further 5 minutes. Taste for seasoning and adjust accordingly. Enjoy!
