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Chicken, tomato and eggplant stew
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Prep Time:
10 minutes
Cook Time:
255 minutes
Total Time:
265 minutes
Delicious slow-cooked chicken and eggplant stew, a new favorite!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 4 large chicken thigh cutlets, trimmed
  • 2 eggplant, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 4 garlic cloves, thinly sliced
  • 400g can cherry tomatoes in juice
  • 2 tomatoes, roughly chopped
  • 1 long red chilli, finely chopped
  • 375g rigatoni pasta
  • 120.00 gm fresh ricotta, crumbled
  • 62.50 ml small fresh basil leaves
Instructions:
  • In a large frying pan, heat oil over high heat. Sear the chicken for 7 minutes, turning occasionally until golden brown. Transfer the chicken to the slow cooker and season with salt and pepper.
  • Heat a pan over medium-high heat until hot. Sear the eggplant for about 7 minutes, flipping occasionally, until nicely browned. Transfer the eggplant to a slow cooker.
  • Place the onion, garlic, tomatoes, and half of the chili in the slow cooker. Cover and cook on low for 4 hours or until the chicken is tender. Season with salt and pepper to taste before serving.
  • Prepare pasta according to the package instructions until al dente. Drain thoroughly. Serve the cooked pasta topped with stew, and garnish with ricotta, basil, and the remaining chili.

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