Tomato and Eggplant Braised Chicken Thighs

Tomato and Eggplant Braised Chicken Thighs

Ingredients:

• 12 chicken thighs
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 cloves garlic, minced
• 2 cups plum tomatoes, chopped
• 1 eggplant, peeled and chopped
• 10 fresh basil leaves, chopped + extra to garnish

Instructions:  

1. Warm olive oil in a saucepan over medium heat, season chicken with salt and black pepper, and fry for 4 minutes on each side until golden brown. 
2. Remove chicken to a plate. Sauté the garlic in the same oil for 2 minutes, pour in the tomatoes, and cook covered for 8 minutes. 
3. Add in the eggplant and basil. 
4. Cook for 4 minutes. Season the sauce with salt and black pepper, stir and add the chicken. 
5. Coat with sauce and simmer for 3 minutes. Garnish with basil and serve.