Chicken and eggplant Provenal with bacon and fresh rosemary recipe
You can make this delicious chicken and eggplant provencal in advance and freeze it for later or divide it into individual takeaway portions to give away. Simply defrost and heat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic
- 1 teaspoon chopped fresh rosemary, plus rosemary sprigs to garnish
- 2 tins whole peeled tomatoes
- 8 slices eggplant
- 8 pieces boneless, skinless chicken thighs
- 400 slices streaky bacon, halved
- grated parmesan, creamy mashed potatoes and seasonal greens, to serve
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