Mediterranean sauce with eggplant and chicken

Ingredients for 3 servings:

• 2 eggplant(s)
• 2 onions, red
• 3 chicken breasts
• 1 pack of tomatoes, pureed
• 3 garlic cloves
• Paprika powder, sweet
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

suitable for pasta, but also rice or potatoes and couscous

Remove any fat and membrane from the chicken breast and cut into cubes approximately 2 x 2 cm. Halve the onions and then slice thinly. Peel the garlic. Remove the ends from the eggplants and cut into small cubes. Add oil to a pan and braise the eggplants until semi-soft on all sides. Season with salt and pepper. Add the chicken breast and onions and season with the spices. Cook a little more heavily because you’ll be adding the tomatoes. After about 3 minutes, press in the garlic. Fry for another 2 minutes. Now add the passata and mix together. Simmer for about 10 minutes until thickened. We usually serve it with pasta, but couscous, rice, or potatoes also go well with it.