Ingredients
4 eggplants
1/4 cup olive oil
150g of bacon bits
1 minced garlic clove
2kg chicken cut into pieces
1/4 cup white dry wine
1 can (400g) of tomato pulp
Salt and black pepper to taste
For frying
1 1/4 cups olive oil
Ingredients
4 eggplants
1/4 cup olive oil
150g of bacon bits
1 minced garlic clove
2kg chicken cut into pieces
1/4 cup white dry wine
1 can (400g) of tomato pulp
Salt and black pepper to taste
For frying
1 1/4 cups olive oil
Preparation
1
Cut the eggplants into slices 1cm thick in the direction of their length
Sprinkle with salt and let them sit for 30 minutes
Squeeze gently and blot dry with paper towel
2
In a pan, heat the olive oil, bacon, and garlic over medium heat
Add the chicken pieces and cook until well browned on both sides
When well done, add white wine and cook until it evaporates
Then, add the tomato pulp with its juice, salt, and pepper
Cover the pan and cook for 15 minutes or until the meat is tender
3
Fry the eggplant slices in olive oil until golden brown on both sides
Drain on paper towel and combine with the cooked chicken
Serve immediately.
