Pineapple Cranberry Chicken

Ingredients

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• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
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• 3 tablespoons olive oil
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• 6 skinless, boneless chicken breast halves - diced
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• 1 onion, diced
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• 2 tablespoons tomato paste
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• ½ cup water
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• 2 teaspoons dried oregano
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• salt and pepper to taste
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Instructions

1. 1
   Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
2. 2
   Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
3. 3
   Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
4. 4
   Preheat oven to 400 degrees F (200 degrees C).
5. 5
   Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.