Yield: 6 servings
1 Eggplant (1 pound) 1 c Canned low sodium or
1 lg Onion -homemade chicken broth
3 tb Minced fresh garlic 2 tb Dried marjoram, crumbled
4 tb Olive oil, divided 1 1/2 c Cherry tomatoes, halved
1 Broiler-fryer, cut up (3 1/2 1/2 c Pitted ripe olive halves
Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut
onion into quarters. In large skillet, saute eggplant, onion and garlic in
1 tablespoon hot oil until eggplant is crispy and onion is, lightly
browned. Place in a large bowl.
Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all
sides over moderately high heat; drain on paper towels. Wipe out skillet.
Return chicken to skillet; add broth and marjoram. Bring to boiling; lower
heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is
tender. Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring
constantly, until heated through. Spoon over chicken.
Makes 6 servings.
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