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Creamy Tomato Chicken and Eggplant Bake

A delightful family favorite featuring succulent chicken thighs and tender eggplant in a rich, creamy tomato sauce. This comforting dish is easy to prepare and offers a warm, inviting experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 950 grams 950 grams chicken thighs Boneless skinless thighs
  • 2 2 eggplants Cut into medallions
  • 5 5 tomatoes Finely diced
  • 1 cup 1 cup presoaked chickpeas Or one standard can approximately 400 grams or 15oz
  • 0.25 cup 0.25 cup butter For richness
  • 0.25 cup 0.25 cup olive oil For sautéing vegetables
  • 0.5 cup 0.5 cup heavy cream Makes the sauce creamy
  • 0.5 cup 0.5 cup water To help cook through without drying out
  • 3 cloves 3 cloves garlic Minced or mashed
  • 2 teaspoons 2 teaspoons salt To adjust flavors
  • 2 teaspoons 2 teaspoons dried summer savory Or dried thyme
  • 1 teaspoon 1 teaspoon black pepper Finely ground
  • 1 1 no sodium chicken bouillon cube Adds depth without added salt

Method
 

Preparation
  1. Preheat the oven to 200 C / 400 F.
  2. Sprinkle the chicken thighs with half the salt and the mashed garlic. Rub to coat evenly and set aside to marinate.
  3. Cut the eggplants into medallions and sprinkle them with the remaining salt. Toss to coat and let sit for a few minutes.
  4. Finely dice the tomatoes and set aside.
  5. Pat the eggplant slices down with a paper towel to remove excess water.
Cooking
  1. Heat the olive oil over medium-high heat. Fry the eggplant for about 5-8 minutes until golden brown. Remove to a plate.
  2. In the same pan, sear the chicken on the top side for about 3-4 minutes until browned but not fully cooked. Transfer the chicken to the plate with the eggplant.
  3. Add the butter to the pan, then toss in the diced tomatoes. Cook until softened (about 5-6 minutes). Stir in the cream, bouillon cube, chickpeas, and spices.
Assembly & Baking
  1. Arrange the fried eggplant and seared chicken in a baking dish. Pour in the sauce and add the water. Cover with a lid or foil.
  2. Bake in the preheated oven for 40 minutes until the chicken is cooked through and the flavors meld.

Notes

To make the eggplant fry evenly, make sure it's patted dry. For added flavor, marinate the chicken for a few hours or overnight. Consider adding fresh herbs like basil or parsley as a garnish. You can use other proteins like turkey or fish for variations.