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Ingredientes
- 1 lrg eggplant (about 1-1/2 pounds), cut into 1-1/2 inch cubes
- 8 x roaster boneless thigh cutlets Salt and grnd pepper to taste
- 1/2 x 3/4 c. extra virgin olive oil, divided
- 2 c. sliced red onions
- 1/4 c. balsamic vinegar or possibly red wine vinegar
- 4 x cloves garlic, chopped
- 1/2 tsp grnd cinnamon
- 2 Tbsp. honey Grated rind of 2 oranges
- 1 can (16-ounces) whole plum tomatoes, liquid removed and cut into thin strips Chopped, fresh parsley and basil (optional)
Direcciones
- Sprinkle eggplant with salt; let stand 30 min to extract liquid; rinse and pat dry. Trim off any fat from thighs and cut into 2-inch pcs.
- Preheat oven to 350F. In large heavy skillet over medium heat, heat 2 Tbsp. oil. Add in chicken, half at a time; saute/fry 2 to 3 min till lightly browned, adding more oil if necessary. Remove pcs with slotted spoon to large, covered casserole or possibly baking dish. Add in 2 to 4 Tbsp. oil to skillet; stir in eggplant and cook 5 min till golden brown, adding more oil if necessary. Add in to casserole.
- Pour vinegar into skillet, scraping and stirring to remove pan glaze; add in garlic, cinnamon, honey orange rind, and salt and pepper to taste. Pour vinegar mix into casserole. Cover and bake 15 min. Stir in tomato strips, re-cover and bake 15 min longer. Garnish with chopped parsley and basil, if you like. Serve with warm crusty Italian bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 121 | 64% |
| Total Fat 13.68g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 245mg | 7% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 12.14g | 8% |
| Protein 1.35g | 2% |
