*  Exported from  MasterCook  *
         Chicken Breasts with Eggplant and Roasted Red Pepper Sauce
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Poultry Entree                   Grilling
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    red bell peppers
    2      small         eggplant
                         (Italian or Chinese)
    2      tablespoons   olive oil -- (2 to 4)
    4                    skinless boneless chicken breasts halves
    1                    onion -- sliced
    1                    garlic clove -- chopped
      1/4  cup           red wine vinegar -- or white
                         fresh herbs -- as noted
 HERBS:  1 to 2 tablespoons finely chopped fresh herbs, such as thyme or
 parsley.  To Roast Peppers: Place the peppers on the grill or under the
 broiler, turning them, until charred all over, nearly black. Remove and place
 in a plastic bag to steam off skin. When cool enough to handle, remove charred
 skin and seed them.
 Preheat the grill or broiler. Halve the eggplant, score in 2 or 3 places, and
 brush with some of the oil. Place on the grill, cut side towards the heat.
 Turn after 5 minutes. Cook until almost soft. Add the chicken breasts and cook
 3 minutes on each side, until done. Remove to a plate. Heat the remaining oil
 in a large frying pan until singing. Add the onion and garlic, and cook until
 soft. Puree the peppers and vinegar in a food processor or blender until
 smooth. Add the puree, eggplants, and chicken to the frying pan, and heat
 together, about 5 minutes. Place the chicken mixture on a platter surrounded
 by the eggplant and sauce. Sprinkle with the herbs.  See Couscous (dupree)
 [patH mcRecipe]
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