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Sautéed chicken chunks with eggplant
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Bright, sunny flavors abound here. Serve this with bread, or, to make it into a pasta sauce, use 2 cups peeled, chopped, and diced tomatoes (canned are fine) in place of the water and cook an extra 5 minutes; thin with a little water if necessary.
Ingredients
1 1 pound 2</
Method
- Cut the lemon in half and segment it as you would a grapefruit, discarding the seeds and reserving the juice. Marinate the chicken with those segments and the juice while you prepare the vegetables.
- Peel the peppers (use a regular vegetable peeler), then core, seed, and cut into ⅛-inch strips. Peel the eggplant and cut it into ½-inch chunks.
- Put
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