4 eggplants
1/4 cup (chopped) of olive oil
150g of crispy bacon, chopped
1 clove of garlic, minced
1 chicken breast, cut into pieces
1/4 cup (chopped) of white wine
1 can of tomato puree (400g)
Salt and black pepper to taste
To fry
1/4 cup (chopped) of olive oil
4 eggplants
1/4 cup (chopped) of olive oil
150g of crispy bacon, chopped
1 clove of garlic, minced
1 chicken breast, cut into pieces
1/4 cup (chopped) of white wine
1 can of tomato puree (400g)
Salt and black pepper to taste
To fry
1/4 cup (chopped) of olive oil
Cut the eggplants into 1cm thick slices, lengthwise
Season with salt and let them sit for 30 minutes on a draining board
Gently squeeze out excess moisture and pat dry with paper towels
In a large skillet, heat the olive oil, bacon, and garlic over medium heat
Add the chicken pieces and cook until browned on both sides
When well-browned, add the white wine and simmer until it evaporates
Add the tomato puree with its juice, salt, and black pepper
Cover the skillet and cook for 15 minutes or until the meat is tender
Fry the eggplant slices in olive oil until golden brown on both sides
Drain on paper towels and serve alongside the cooked chicken
Serve immediately.
