Chicken Eggplant Dish (Print Version)

# Ingredients:

01 - 2 eggplants, diced.
02 - 2 chicken breasts, cut into pieces.
03 - 1 chopped onion.
04 - 2 minced garlic cloves.
05 - 2 peeled and chopped tomatoes.
06 - 1 green bell pepper, diced.
07 - 1 red bell pepper, diced.
08 - 200 ml tomato puree.
09 - 1 teaspoon cumin powder.
10 - 1 teaspoon paprika.
11 - 1 teaspoon ground coriander.
12 - Salt and pepper to taste.
13 - Olive oil.
14 - Fresh coriander.

# Instructions:

01 - Heat olive oil in a large pan. Cook the chicken pieces for about 5-6 minutes per side, until browned. Set aside.
02 - Using the same pan, toss in the onion, garlic, and bell peppers. Stir for around 5 minutes until the onion softens and looks clear.
03 - Add diced eggplants to the pan and cook until tender and slightly caramelized.
04 - Pour in the chopped tomatoes, tomato puree, paprika, cumin, coriander, salt, and pepper. Place the chicken back in the pan.
05 - Cover the pan and let it simmer on low heat for 20-25 minutes, allowing the chicken to cook through and the veggies to soften.

# Notes:

01 - Goes great with rice or couscous.
02 - Make sure the vegetables are soft and buttery.
03 - The sauce should end up a bit thick.

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