🍳 Tomato eggplant chicken 🍳

First, cut the aubergine into cubes, salt them and let them 'sweat' for about 10 minutes.

Meanwhile, dice the chicken breasts, tomatoes and courgette, cut the onion into crescents and slice the garlic thinly.

Rinse the aubergines under running water and pat dry.

Heat the olive oil in a large frying pan and sauté the onions until golden brown. Next, add the garlic and the salted and seasoned chicken breasts.

When the chicken breasts are almost done, add the chopped vegetables, passéed tomatoes and dried basil to the pan. Mix everything thoroughly and simmer briefly under a lid until the vegetables are soft (about 7 minutes).

Finally, stir in the finely chopped fresh basil, season to taste with salt and pepper and remove from the heat. Serve the chicken breast with seasonal vegetables with rice.