Okay, so I am clearly not very creative in the name-your-dinner department – I like to get to the point okaaay…

This dish turned out pretty darn good in my opinion, and it is SO simple.

All you need are:

2 juicy Chicken Breasts, diced
3 small Eggplants
1/2 Large White Onion
1/3 cup Water
1/4 cup Tomato Sauce
3 tablespoons Parmesan Cheese
1 tablespoon Safflower Oil
1.5 tablespoon Dried Oregano
Salt to taste

All you gotta do is:

Slice the eggplant into 1/2 inch slices, lengthwise.
Soak the eggplant slices in a pot of water for 30 minutes.
Chop up the onion.
Next, cook the onions and chicken in 1/2 tablespoon of safflower oil, on medium heat.
Preheat oven to 400 degrees.
Pour water and tomato sauce over the onions and chicken, and let it simmer on med-low heat until cooked. Add salt.
Next, sauté the eggplant slices in the remaining oil until they are nicely browned and then place the slices in a baking dish.
Once the chicken is fully cooked, pour the chicken and onion mixture over the eggplants in the baking dish.
Sprinkle with dried oregano and parmesan cheese.
Bake for 20 minutes!


The one problem with eggplant is the bitter taste it has, and I am sure this is one of the reasons why 70% of the human population doesn’t like eggplant. I personally love eggplant…I mean it isn’t my absolute favourite, but I do like it a lot. …don’t ask me why I named my blog after the one of the world’s least favourite vegetables…fruits?…which one is it even…hmmm… well, I love yogurt, but coming up with a name with “yogurt” in it is not easy – I tried… trust me…

Any way, the key to cooking eggplant is to soak it in water for 30 minutes before cooking it. The water will turn brown, but don’t worry, you can just toss that water after 30 minutes – we’re not going to use that mucky water for cooking purposes. Or I guess you could cook it till it gets mushy, but sometimes you don’t want your eggplant mushy, and you don’t want it bitter either… ya learn something new every day…


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