Chicken and eggplant stew

EGGPLANT, also known as aubergine in other parts of the world (the purple egg-shaped vegetable), is one of those vegetables that if not prepared right you will not enjoy it.

Here is a quick and simple recipe I made, combining it with chicken. It was fantastic. This is one of the many ways you can get kids to eat vegetables.

By the way, you can also use white eggplant in place of the regular purple eggplant. Learn more about it here.

Ingredients

◆ 500g chicken breast, cubed;

◆ One small eggplant (purple or white), cubed; ◆ Half teaspoon salt;

◆ Three large tomatoes, chopped/grated;

◆ Two teaspoons garlic, finely chopped;

◆ Two tablespoons brown sugar;

◆ One teaspoon basil; ◆ Quarter teaspoon ground black pepper; ◆ One teaspoon tomato paste;

◆ Two tablespoons Worcestershire sauce; ◆ Oil for frying

Directions

1.Get your ingredients together. Put oil in pan. Add one teaspoon garlic and slowly heat it up until fragrant. Add chicken pieces and half teaspoon salt. Fry for 10 min. Remove from pan and set aside.

2.Add remaining garlic into pan, together with the onion and eggplant. Fry for about five minutes on medium heat, stirring occasionally.

3.Add tomatoes, tomato paste, sugar, basil, pepper and quarter teaspoon salt. Simmer for five minutes.

4.Return the chicken to the pan. Add Worcestershire sauce and simmer for a further five minutes. Taste for seasoning and adjust accordingly. Enjoy! — zimbokitchen