Grilled Chicken Over Tomato-eggplant Ragu
From pleclare 15 years ago
- 30 minutes to make
- Serves 4
This quick cooking chunky ragu makes a tasty bed for grilled chicken and other meats. Can toss with pasta alos.
Ingredients
- 4 boneless,skinless chicken breast halves shopping list
- 3Tbs extra-virgin olive oil shopping list
- 4 large garlic cloves,minced,divided shopping list
- 2Tbs chopped fresh oregano,divided shopping list
- 2Tbs chopped fresh mint,divided shopping list
- 1tsp. salt,divided shopping list
- 1/2tsp. pepper,divided shopping list
- 2c chopped unpeeled eggplant shopping list
- 4c coarsely chopped plum tomatoes(about 11/2lbs. shopping list
How to make it
- Brush chicken with 1Tbs of oil;rub with 1/4 of the garlic,1Tbs. oregano, 1Tbs mint,1/2tsp.salt and 1/4tsp pepper. Cover refrigerate up to 8 hours
- Microwave eggplant,covered in large microwave-safe bowl with 3 Tbs water 3-5 mins or till crisp tender;drain
- Cook remaining garlic in remaining 2 Tbs. oil in large skillet over med heat 30 sec. or till fragrant. Increase heat to med-high. Add tomatoes,eggplant and remaining 1Tbs oregano,1Tbs mint,1/2tsp salt and 1/4tsp pepper;boil over med-high to high heat 5-8 mins or until eggplant is tender and sauce slightly thickened. (ragu can be made 1 day ahead. Cover and refrigerate;reheat before serving.)
- Heat grill;oil grill grate. Grill chicken,covered,over med. heat 8-10 mins or till no longer pink in the center,turning once. Serve with ragu.
The Rating
Reviewed by 9 people-
Sounds delicious! I have eggplants in our garden.
bluewaterandsand
in GAFFNEY loved it
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I love eggplant but don't have a lot of recipes, this is great!
shepherdrescue
in Lake Forest loved it
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