Ingredients

How to make it

  • ROAST EGGPLANT Set oven at 400F. Toss eggplant in 1 tablespoon olive oil until evenly coated. Arrange in single layer on baking sheet and bake 25-30 minutes (no need to wait for oven to fully heat) or until light brown.
  • MAKE SAUCE Heat a Dutch oven on medium high, heat the second tablespoon olive oil until shimmery. Add onion and garlic and stir to coat with fat; sauté until golden. Add spices, stir until fragrant, about 1 minute. Add tomatoes, broth and lemon juice and bring to a boil.
  • COOK Reduce heat, add chicken thighs, cover and simmer 15 minutes. Turn thighs over, cover, simmer another 10 minutes. Add eggplant, simmer 10 minutes uncovered.
  • To serve, top with cilantro and serve with Oven-Baked Rice or something else that will soak up the fragrant juices.
  • NUTRITION ESTIMATE Per Serving (1 thigh, 1-1/2 cups sauce): 306 Calories; 12g Tot Fat; 94mg Cholesterol; 719mg Sodium; 26g Carb; 8g Fiber; 26g Protein; Weight Watchers 6 points This recipe has been 'Alanna-sized'.

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  • valinkenmore 4 years ago
    This sounds fabulous! I have a recipe for Moroccan Salmon that is wonderful. I will definitely be trying this one!
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