Mediterranean Chicken With Eggplant - cooking recipe

Ingredients
    3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
    3 tablespoons olive oil
    6 skinless, boneless chicken breast halves - diced
    1 onion, diced
    2 tablespoons tomato paste
    1/2 cup water
    2 teaspoons dried oregano
    salt and pepper to taste
Preparation
    Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
    Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
    Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
    Preheat oven to 400 degrees F (200 degrees C).
    Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

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