Eggplant with Chicken

Name: Eggplant with Chicken
Yield: 6
Ingredients: 4 eggplants; Salt and black pepper to taste; 1/4 cup (chopped) of olive oil; 150g of crispy bacon; 1 minced garlic clove; 1 chicken breast, cut into pieces; 1/4 cup of white wine; 1 can of tomato puree (400g); For frying; 1 1/4 cups of olive oil

1
4 eggplants
2
Salt and black pepper to taste
3
1/4 cup (chopped) of olive oil
4
150g of crispy bacon
5
1 minced garlic clove
6
1 chicken breast, cut into pieces
7
1/4 cup of white wine
8
1 can of tomato puree (400g)
9
For frying
10
1 1/4 cups of olive oil

Ingredients

1
4 eggplants
2
Salt and black pepper to taste
3
1/4 cup (chopped) of olive oil
4
150g of crispy bacon
5
1 minced garlic clove
6
1 chicken breast, cut into pieces
7
1/4 cup of white wine
8
1 can of tomato puree (400g)
9
For frying
10
1 1/4 cups of olive oil

Directions

1
1 Cut the eggplants into slices 1 cm thick in the direction of length
2
Sprinkle with salt and let them sit for 30 minutes in a colander
3
Squeeze out excess moisture and pat dry with paper towels
4
2 Heat the olive oil, bacon, and garlic in a medium pan
5
Add the chicken pieces and cook until browned on both sides
6
When well-browned, pour in the white wine and cook until it evaporates
7
Add the tomato puree with its juice, salt, and pepper, cover the pan, and cook for 15 minutes or until the meat is tender
8
3 Fry the eggplant slices in olive oil until they're browned on both sides
9
Drain on paper towels and serve with the cooked chicken
10
Serve immediately, accompanied by white rice.