Grilled Chicken with Eggplant Caponata

Simple grilled chicken with a flavorful eggplant and tomato topping – looks kind of fancy, too. Broil the chicken if you don’t have a grill.

Prep: 15 minutes; Cook: 1 hour; Total: 1 hour, 15 minutes

Ingredients

• 4 boneless chicken breasts
• 3 T olive oil
• 1/2 t salt
• 1/4 t pepper
• 1 eggplant, diced
• 1 red pepper, diced
• 1 medium onion, diced
• 2 medium tomatoes, diced
• 2 t raisins
• 2 T capers, drained and rinsed
• 1 T red wine vinegar
• 1 T sugar
• Salt and pepper to taste
• 2 T parsley for garnish

Directions

1. Preheat grill.
2. Season chicken with 1 T olive oil, salt and pepper.
3. Grill 7-8 minutes per side, or until fully cooked. Set aside.
4. Heat 2 T olive oil in large sauce pot, then add the eggplant and cook for about 5 minutes.
5. Add pinch of salt, red pepper and onion. Cook for 8 more minutes, or until onions are soft.
6. Add in tomatoes, raisins, capers, vinegar and sugar and simmer for 20-25 minutes.
7. Add salt and pepper to taste.
8. Place the chicken breasts on individual plates and spoon the sauce on top.
9. Garnish with the parsley.