9x13 Chicken and Eggplant
Ingredients
- 3-4 Japanese eggplants, washed and sliced lengthwise and then in half (see images)
- 2-3 tsp olive oil
- salt
- 1 Spanish onion, thinly sliced (we used a mandolin but you don't have to)
- 1 jar crushed tomatoes (we used Tuscanini)
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp turmeric
- ½ tsp cumin
- 5 chicken capons
- 1-2 tsp oil
Instructions
- Preheat oven to 375°F.
- Cut eggplants lengthwise and then in half (as shown in images). Arrange in a single layer in a 9 x 13-inch pan, skin side down. Drizzle with olive oil and salt.
- Bake uncovered for about 20 minutes or until starting to brown. Remove from oven.
- Meanwhile, season chicken with salt, pepper, turmeric, and cumin.
- Top cooked eggplant with onions and crushed tomatoes. Layer the seasoned chicken capons over it all in one layer.
- Bake, uncovered, for another 30-40 minutes, until browned and cooked through. Serve over mashed potatoes or basmati rice.
