½ cup olive oil
1 large yellow onion, sliced (about 1 cup)
3 cloves garlic
5 ripe tomatoes, cut in half
½ of a large eggplant, skin removed and diced (2-3 cups)
1½ teaspoon salt
1½ lbs. chicken breast meat
1 large organic Russet potato, sliced
salt and pepper to taste
1 teaspoon all purpose seasoning
½ cup fresh parsley leaves
Brown rice for serving
Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with brown rice.