Ingredients
2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve
Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil. Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds. Accompany with a rocket salad.
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