Chicken with Eggplant, Capers and Black Olives

By michaelmeiner

Ingredients

• 1 Tablespoon olive oil
• 1 1/4 pounds boneless skinless chicken breast
• 1 medium eggplant -- peeled and cut into 1 inch pieces
• 1 cup diced onion
• 2 cloves garlic -- minced
• 1 14 ounce can diced tomatoes -- undrained
• 1 cup canned black olives -- thinly sliced
• 1 Tablespoon drained capers
• 1 teaspoon dried oregano
• Salt and pepper

Preparation

Step 1

Heat oil in large skillet over medium-heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from pan and set aside. To the same skillet, add the eggplant, onion, garlic and cook, stirring, until softened, about 3 minutes. Return the chicken to the pan and add the tomatoes, olives, capers, and oregano. Bring to a simmer, reduce the heat to low, then partially cover the skillet and simmer until the chicken is cooked through, about 5 minutes.