Chicken with Eggplant
Adapted from Recipes My Nonna Taught Me. Serve over angel hair pasta with a bottle of Chianti.
| 3 DLM Boneless, Skinless Chicken Breasts, cut into 1-inch cubes |
| Vera Jane's Extra-Virgin Olive Oil |
| 1 medium eggplant, cut into 1-inch cubes |
| 1 clove garlic, minced |
| 1 medium onion, chopped |
| Pinch of salt |
| 1/8 tsp pepper |
| (1) 28-oz can DLM San Marzano Whole Peeled Tomatoes D.O.P., coarsely chopped |
Brown chicken in olive oil. Add eggplant, garlic, onion, salt, and pepper. Cook until eggplant is tender. Add tomatoes.
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