Chicken Stew with Eggplant, Tomato and Bell Pepper

Ingredients

• Chicken Breast200 g
• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe, you need to leave the sliced eggplant in a bowl filled with salted water for 10 minutes to remove the bitterness. Then wash and drain.

2. 2

   Step 2

   Heat the oil over medium heat in a pot or deep pan. In the meantime, chop the onion and garlic.

3. 3

   Step 3

   Once heated, add the onion with the garlic and stir-fry for 3-5 minutes. In the meantime, cut the chicken into small pieces and season with salt and pepper.

4. 4

   Step 4

   Add to the pan and sauté with the vegetables for 3-5 minutes or until browned.

5. 5

   Step 5

   Chop the tomato and cut the bell pepper into pieces. Add both vegetables with the eggplant.

6. 6

   Step 6

   Season with salt and pepper, cover and continue cooking for 10 minutes over medium-low heat while stirring from time to time.

7. 7

   Step 7

   After that time, check if it's well cooked and season to taste.

8. 8

   Step 8

   Remove from heat and serve the chicken stew with eggplant and bell pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Eggplant, Tomato and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.