2-Lbs Boneless Chicken breast cut into 3/4″ strips
4-Cups mixed red and green peppers, sliced
6- Baseball sized eggplant, Black beauty
or similar,peeled, sliced 3/8″ thick and
then cut in half
1 1/4- cups sweet onion, diced
1st cold pressed olive oil
3/4-Cup pitted oil cured olives
3-Oz Basil pesto in oil
1- cup Salt free chicken bone broth or reduced chicken broth
1- cup dried Parmesan cheese
1/4 cup shredded Asiago cheese to top 2 servings
After preparing, all vegetables, including onions
Get sprinkled with garlic powder
This is a large dish and I cooked it two pans;
A large skillet and a rather large rectangular electric skill
Before cooking neither pan could hold all of the Eggplant
Lay paper towel on a large cutting board and heavily salt
(but not too heavy) both sides of the eggplant.
The Eggplant must sweat for 45 Min. to remove moisture.
Pat down with paper towel when done , cover with paper towel
and push more moisture out with your palm
Liberally apply oil to the pans and preheat ’til water
will spatter in the oil. Add the eggplant in an orderly manner and
Brown well on one side. If oil is absorbed drizzle more on top
And gently stir with a wooden spoon flipping them as you do.
When they shrink enough, add them all to the large electric
skillet which should already have at lest half the batch
Frying in it. On my glass top electric stove the setting I use is 8
Turn the heat up high on the stove add oil and add onions,
Garlic, and peppers; saute until almost tender, stirring frequently.
Remove eggplant to a bowl and transfer peppers to electric
skillet to finish cooking.
Add oil to vacated skillet and chicken strips; Set heat to high
And then to 8 when they begin to fry. Stir frequently until brown
And no longer pink in the center. (Test a couple of the lagest pieces)
Add eggplant back into electric skillet and stir in broth. Add in oil cured olives
Stir gently. Add 1/3 cup of broth into both pans and cook until reduced by over half.
Add chicken into vegetables, turn the stove up to high and add remaining broth.
Reduce broth in skillet to3 0r TBLS. Add into large skillet and cook until
most of the moisture is gone, Stir in pesto and when it has returned to heat
Add in the Parmesan and stir gently. When the cheese has melted the dish is done.
Top with Asiago cheese
This is one of my signature Italian dishes