Chicken Fillet with Eggplant: A Delicious Family Favorite

Slice the eggplant, chop the onion, and grate the carrot. Slice the bell peppers and set everything aside.

Cook the Chicken Fillets:

Heat some vegetable oil in a large skillet over medium heat. Season the chicken fillets with salt and pepper, and cook them in the skillet for 5-6 minutes on each side until they are golden brown and cooked through. Remove from the pan and set aside.

Sauté the Vegetables:

In the same skillet, add a little more vegetable oil. Sauté the chopped onion, grated carrot, and bell peppers for about 5 minutes, or until they soften.

Add the Eggplant:

Add the sliced eggplant to the skillet, stirring frequently. Cook for another 5-7 minutes, allowing the eggplant to soften and start to brown.

Add Tomato Paste and Chopped Tomatoes:

Stir in the tomato paste and chopped tomatoes. Season with salt, black pepper, and red pepper flakes to taste. Let the mixture simmer for 5-10 minutes until the sauce thickens and the flavors meld together.

Combine Chicken and Vegetables:

Slice the cooked chicken fillets into strips and add them back into the pan with the vegetables. Stir everything together to combine and allow the chicken to heat through.

Serve:

Once everything is cooked and the flavors have blended, serve the chicken fillet with eggplant hot. This dish pairs wonderfully with rice or crusty bread to soak up the flavorful sauce.

Serving and Storage Tips: