One thing I never grew up eating was eggplant. It wasn't that I didn't like it, I just never really tried it. Feeling the need to try something new, I decided to take on eggplant. The result was surprisingly tasty!
Eggplant Chicken Saute
1 pound chicken breast, cut into 1-inch pieces
2 teaspoons dried oregano, divided
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, chopped
1 red bell pepper, halved, seeded and chopped
1 green bell pepper, halved seeded and chopped
1 eggplant, cut into 1-inch cubes
Salt and pepper to taste
1 cup chick peas
1/2 cup pine nuts
Season chicken with 1 teaspoon oregano. Heat oil in a large nonstick skillet and cook chicken until done, about 10 minutes. Set aside on a plate, and keep covered with foil to preserve heat. Saute garlic and onion in the skillet about 3 minutes. Add remaining vegetables, reserved oregano and salt and pepper and cook about 5 minutes. Meanwhile, toast chick peas and pine nuts in a separate skillet on low heat, about 8 minutes. Add to vegetable mixture along with chicken. Serve with couscous.