- 1 eggplant
- red and yellow peppers
- 4-8 pieces of chicken
- 1 jar raspberry jelly
- 1 jar salsa
- 2 TB fresh grated ginger (optional)
Cut the eggplant into chunks. Add some cut up red and yellow pepper Sprinkle with garlic, thyme, salt & pepper. Cook for a while covered until it softens a bit. Then lay your chicken on top of it. Sprinkle chicken with salt, pepper, garlic and thyme. Take one jar of salsa, combine with one jar of raspberry jelly and add fresh grated ginger. Cook in a pot until the mixture is melted. Pour it over the chicken & eggplant; add a little bit of water to cover.
Bake in the oven - covered - at 400 degrees for about 1.5 hours, then another 1/2 hour uncovered.