Sunday dinner here is always a democratic process.
Everyone gets a say, and a vote, if you will.
Often too many options are considered.
Usually Bunny asks for fish.
After reading “Kitchen Confidential” I shy away from fish on Sunday.
My Son might bring up turkey.
You know with stuffing, mashed potatoes and cranberries and course.
His absolute favorite meal.
I wish he had the same zeal for a simple roasted chicken.
The Husband doesn’t like to contemplate another meal when he is eating or has just eaten.
So he just agrees with the kids.
I do all the grocery shopping, stocking of the pantry, and research for every meal consumed here.
As well as that balancing act that ensures that all dietary needs are met.
You know make sure its gluten free, vegetarian and throw some meat in there too.
So really, it’s nice that they think they have all this input.
But ultimately, I decide.
- 1 1/2 lbs skinless, boneless chicken thighs
- 2 medium eggplant, cut into cubes
- 4 Tbs olive oil, divided
- 1 medium onion, chopped
- 1 red pepper, chopped
- 3-4 cloves garlic, minced
- 3 sun dried tomatoes, finely minced
- 1/4 tsp of red pepper flakes (optional)
- 1 28oz can diced tomatoes
- 1 cup chicken or vegetable stock
- 1 15 oz can cannellinni beans or other white beans
- 4 sprigs fresh rosemary, chopped
- 2 Tbs fresh thyme
Preheat oven to 350 degrees.
Add cubed eggplant to large baking sheet, drizzle with 2 Tbs of the olive oil.
Bake stirring occasionally for 25-30 mins, or until soft and slightly browned in spots.
In the meantime in a large dutch oven or pot add 1tbs of olive oil.
Brown chicken on both sides over med-high heat, then reserve to platter.
(I browned the chicken in separate pan, creating a vegetarian version of the recipe as well.)
Add remaining tbs of oil to pan and add onion and red pepper, season with salt and pepper.
Cook 3-4 mins, until they have softened up but not browned.
Add garlic, cook another minute or so.
Now add tomatoes, beans, stock, herbs, hot pepper flakes, and sun dried tomatoes.
Simmer over medium heat for 15 mins.
Add eggplant and chicken and simmer another 5 minutes.
Serve with a sprinkle of parsley and basmati rice.