Recipe

Grilled Chicken Over Tomato-eggplant Ragu Recipe

	Pleclare / All my dishes 1 year, 5 months ago This quick cooking chunky ragu makes a tasty bed for grilled chicken and other meats. Can toss with pasta alos. Prep:20m Cook:30m Servings:4	Pleclare
	chickenoilgarlicoreganominteggplanttomatoes

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Ingredients

4 boneless,skinless chicken breast halves

3Tbs extra-virgin olive oil

4 large garlic cloves,minced,divided

2Tbs chopped fresh oregano,divided

2Tbs chopped fresh mint,divided

1tsp. salt,divided

1/2tsp. pepper,divided

2c chopped unpeeled eggplant

4c coarsely chopped plum tomatoes(about 11/2lbs.

Directions

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.

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