do you know about donna hay?
i don't know her personally
but i am pretty sure i love her
she has the most rockin' magazine
a darling shoppe
and
amazing cookbooks
she's better than martha
okay
i said it
and
i mean it
she makes me want to be an aussie
as a matter of fact
i have this deep pining for australia
although i have never been there
and i am almost sure
that it is her fault
this recipe is one of hers
that i stole and added almost nothing to
to make it mine
we love it around here
and it freezes really well
so make a double batch
and have a quick meal at the ready
when you don't have enough time to cook
4 pieces sliced eggplant (about 1/4" thick slices)
4 chicken breasts
1 large tin whole tomatoes
3 Tbs capers (drained but not rinsed)
1/4 cup balsamic vinegar
1 Tbs olive oil
3 whole cloves, garlic
3 Tbs brown sugar
6-8 whole basil leaves
salt and pepper
place the eggplant slices in the bottom of a lightly oiled casserole dish (use the 1Tbs). place a well seasoned chicken breast on top. If you are using bone-in chicken, you may do well to brown one side first in a skillet. Squeeze the tomatoes over the whole thing, letting the juices get all over. Place any leftover juices in the bowl with the brown sugar, balsamic vinegar, and olive oil. Toss in the garlic cloves and scatter the capers. Bake in a 350 oven until the chicken is cooked through and the sauce is good and caramelly. Remove from oven and top with basil leaves.
EAT UP!
EAT UP!
