Chicken Fillet with Eggplant: A Flavorful Delight

Season the chicken fillets with salt and black pepper. Heat some vegetable oil in a large skillet over medium-high heat and cook the fillets for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken fillets from the skillet and set them aside.

Cook the Vegetables:
In the same skillet, add a little more vegetable oil if needed. Sauté the onion and grated carrot for 3-4 minutes until softened. Then, add the chopped bell peppers and continue cooking for another 3-4 minutes until they start to soften.

Add the Eggplant:
Add the sliced eggplant to the skillet and cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender and golden.

Create the Sauce:
Stir in the tomato paste and chopped tomatoes. Season the mixture with salt, black pepper, and red pepper flakes to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

Combine the Chicken:
Return the cooked chicken fillets to the skillet, nestling them into the vegetable mixture. Cover and cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

Serve:
Serve the chicken fillets with the eggplant and vegetable sauce, garnished with fresh herbs if desired. This dish pairs wonderfully with rice or a side of crusty bread to soak up the delicious sauce.

Serving and Storage Tips: