Chicken with Eggplant, Peppers, and Olives

This was a great, healthy and hearty dish from Weight Watchers. I accidentally used chicken breasts instead of chicken thighs, which turned out just fine. I actually think I would almost prefer this as a vegetarian dish without any chicken. I just loved the combo of all the veggies and didn't think the chicken added a ton (although Casey would probably say otherwise). If I did use chicken next time, I might season it up first with some oregano, garlic powder, pepper, etc. I served it over plain, cooked quinoa and topped with a bit of feta cheese. This makes great leftovers, too.

Ingredients:

1 medium raw eggplant, chopped

1 pound boneless, skinless chicken thighs, boneless, cut into 1 1/2-inch pieces

1 medium onion, chopped

1 medium celery stalk, chopped

1/2 medium sweet red pepper, chopped

1/2 medium green pepper, chopped

3 Tbsp red wine vinegar

3 medium tomatoes, very ripe, chopped

2 tsp sugar

10 olives, kalamata, pitted and chopped

3 medium garlic cloves, chopped

1/2 tsp table salt

2 Tbsp capers

1/8 tsp black pepper, or to taste

Directions:

In a colander, sprinkle eggplant with salt and toss. Set aside.

Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken over high heat until browned. Remove and set aside.

Rinse eggplant with water and let drain. Combine onion, celery, garlic, red and green peppers and eggplant in skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry add a tablespoon or 2 of water.

Add chicken, tomatoes, vinegar, sugar, olives, capers and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes. Serve.

Servings: 4

Points: 4