Name: Chicken & eggplant bake with red wine tomato sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 onion, diced; 2 clove garlic; pinch of mixed herbs; 1/4 cup red wine; 6 juicy ripe tomatoes, diced; 1/4 cup tomato paste; 1/2 cup water; sea salt and pepper; pinch of sugar; 8 chicken thighs; 8 slices or strips mozzarella cheese; 8 long slices char-grilled eggplant

Chicken & eggplant bake with red wine tomato sauce

Try this comforting chicken & eggplant bake. Keep a batch of the tomato sauce in the fridge for everything from pizza to pasta and delicious bakes like this.

Ingredients

2 tablespoon oil

1 onion, diced

2 clove garlic

pinch of mixed herbs

1/4 cup red wine

6 juicy ripe tomatoes, diced

1/4 cup tomato paste

1/2 cup water

sea salt and pepper

pinch of sugar

8 chicken thighs

8 slices or strips mozzarella cheese

8 long slices char-grilled eggplant

Method

1.Heat oil in a medium saucepan. Cook the onion, garlic and mixed herbs over a gentle heat until softened and fragrant but not coloured.

2.Add the wine and let reduce by half, then add the tomatoes, paste, water and pinch of salt, pepper and sugar. Simmer for 10 minutes until saucy, then pass through a wide-hole sieve and check seasoning.

3.Preheat the oven to 180ºC. Pour half the sauce over the base of an oven-proof dish that is large enough to fit the stuffed chicken thighs.

4.Lay out the chicken thighs and place a strip of cheese on the inside of each. Roll up and wrap each bundle with a slice of eggplant. Place neatly in the dish with the ends of the eggplant underneath.

5.Spoon around the remaining sauce and bake for 35-40 minutes until golden and the chicken is cooked through.

Serve with a rocket and fennel salad, and crusty bread for mopping up the juices.
Note

Woman's Weekly Food

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