Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 4 people
Estimated cost per serve is 7.09 dollar
Difficulty level: 3 out of 4
11 Ingredients
- 2 cloves garlic, sliced
- 1 green capsicum, deseeded, thinly sliced
- 1 red capsicum, deseeded, thinly sliced
- 750grams eggplant, cut into 2cm-thick rounds
- 1 onion, thinly sliced
- 2 ripe tomatoes, sliced
- 5milliliter extra virgin olive oil spray
- 2tablespoons dried oregano leaves
- 1/3 cup olive oil
- 1 1/2 cup passata sauce
- 850grams boneless chicken thighs, cut into bite-sized pieces
Nutrition per serving
2150kJ / 515Cal
2150 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
43.8grams
Fat
30.8grams
Carbs
16.6grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Place eggplant in a baking tray. Spray with oil. Bake, turning halfway, for 15-20 minutes.
Step 2 of 3
Meanwhile, heat 2 tbs oil in a frying pan over medium heat. Season chicken, remaining veg and garlic. Cook, in batches, for 5 minutes or until chicken is golden. Return cooked batches to pan. Stir in the passata and oregano. Simmer for 10 minutes (thin sauce with a little water, if needed).
Step 3 of 3
Pour remaining oil into an ovenproof dish. Layer half the eggplant. Top with chicken, veggies and remaining eggplant. Cover with foil. Bake for 30 minutes.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.