Eggplant Chicken

• large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on)↗1
• onion, cut into slivers↗1
• olive oil↗2 tablespoons
• italian seasoning↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• tomatoes or 14 1/2 ounces stewed diced tomatoes↗4 -5
• boneless skinless chicken breasts↗3
• chicken broth↗2 cups

Step-by-step instructions

1. 1

   In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.

2. 2

   Add the onions, stirring often. When the onions are soft, add the remaining ingredients.

3. 3

   Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.