I found this recipe that originally called for lamb. With a few mods and tweaks I substituted chicken instead and came of with a winner.
* 1 eggplant – cut in half lengthwise
* 2 chicken breasts, sliced into chunks
* 2 teaspoons extra-virgin olive oil
* 2 red onions, finely chopped
* 1 red bell pepper seeded & chopped
* 2 cloves garlic finely chopped
* 1 14-ounce can of tomatoes, undrained
* 2 teaspoons dried oregano
* 2 sprigs of fresh thyme
* 2 cups of cooked white rice
* 1 cup of chicken broth
* Salt & freshly ground pepper, to taste
* 1/2 cup shredded cheddar cheese
1. Preheat oven to 450°F. Put the eggplant halves in a cooking dish with the sliced side down. Add water to a depth of 1/2 inch. Bake 20 minutes; set aside. Lower oven temperature to 400°F.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and cook until the outside is done, 7 to 10 minutes. Turn off heat and slide the pan to a cool spot.
3. Heat oil in a dutch oven to medium heat. Add all onions and cook about 5 minutes. Add red peppers and garlic and cook for 2 minutes. Stir in all tomatoes with juice, oregano, and fresh thyme. Simmer until the mixture has thickened – 3 to 5 minutes.
4. Scoop out eggplant flesh from skin. Chop into small to medium pieces. Stir cooked rice, chicken broth, and eggplant into mixture. Add chicken then simmer. Cover the dutch oven pan and put it in the oven. Bake for 30. Season to taste with salt and pepper. Serve into large flat bowls and sprinkle with cheese.
Enjoy!
