I found this recipe for Chicken with Eggplant Red Pepper Sauce in Cooking Light in 2002. I love this dish because it’s full of flavor, makes use of vegetables I don’t often use, and it’s a great meal to make for friends or family. The sauce is also great over pasta or on a baked potato. I serve the meal with rice or quick cook barley. It is also great with crusty bread. First, I’ll copy the recipe from the magazine, then I’ll tell you how I make it.
Chicken with Eggplant-Pepper Sauce from Cooking Light
1 medium eggplant
2 medium red bell peppers
3/4 teaspoon salt, divided
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper, divided
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil, divided
1 teaspoon paprika
4 teaspoons lemon juice
Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.
While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.
Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.
I deviate from the recipe just a bit by baking the chicken instead of frying. I pour about 1T olive oil in a baking dish, add the chicken coated with the spices, and then bake at 400° until done.