Wonderful meal! I did have to make some changes. I only had one small baby eggplant on hand, so I chopped it up (and soaked it as the original instructions said to) and added in two chopped carrots and one chopped rib of celery. Coated all in a small amount of olive oil and sauted until the carrots were soft. Spread them in the bottom of a lightly oiled 9x13 pan. Marinated whole chicken breast tenders in Balsamic Vinaigrette dressing. Cooked in skillet until mostly done, then arranged them on top of vegetables. I cooked the onion (used a mix of Spanish and green)in the same pan that I cooked the chicken in. Stirred in the tomato paste and water mixture and added dried oregano and a little bit of tumeric until just heated. Spooned over the chicken and baked, covered, for 15 minutes. Removed aluminum foil and sprinkled cheddar and mozzarella on top. Baked, uncovered, for 5 minutes. Served over rice. Husband and 4 year old son loved it (me too)! 7 year old daughter didn't, but she doesn't like anything new. Will definitely make again! Thanks for a great meal!
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Wonderful meal! I did have to make some changes. I only had one small baby eggplant on hand,...