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To begin with this recipe, we must prepare a few ingredients. You can have eggplant and chicken braised in tomato sauce using 15 ingredients and 7 steps. Here is how you cook that.
Composition needed to cook Eggplant and Chicken Braised in Tomato Sauce:
- 2 Chicken thigh
- 1 Onion
- 2 long ones Japanese eggplant
- 1 tin ☆ Whole canned tomatoes
- 50 ml ☆ White wine
- 2 tsp ☆ Soup stock granules (Consommé bouillon powder)
- 200 ml ☆ Water
- 1 tsp ☆ Ketchup
- 1 tsp ☆ Honey
- 1 dash ☆ Soy sauce (a small amount)
- 1 Olive oil (as needed)
- 1 Salt and pepper (as needed)
- 2 cloves' worth Garlic
- 1 Flour (as needed)
- 1 Bay leaf (if available)
Instructions to cook Eggplant and Chicken Braised in Tomato Sauce:
- Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it.
- Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic.
- Fry the eggplant in a frying pan with oil then remove. Add some more oil to the frying pan and grill the chicken until golden brown then remove from the pan as well.
- Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic.
- Add the whole canned tomato mashing it and stew till the color changes a little.
- Add the ☆ ingredients, eggplant, chicken and white wine and bay leaf if you have and cover it with a lid and stew for 15 minutes.
- Take off the lid and stew for another 5 minutes and add some salt, pepper and soy sauce. Adjust the taste as needed then it's ready! It's even better if you let it sit for a bit.
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