• 1 large eggplant
  • 2 teaspoons paprika
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne
  • 4 boneless, skinless chicken breasts
  • salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 teaspoons chopped garlic
  • 3 tomatoes, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped coriander

Preheat oven to 350 F. Place eggplant on cookie sheet and prick the skin all over with a fork. Bake 45 minutes or until very soft. Cool. Cut in half and scrape out the flesh. Discard skin.

Combine paprika, ginger, cumin, coriander and cayenne. Sprinkle 1 tablespoon of spice mixture over chicken breasts. Season with salt and pepper. Heat 2 tablespoons olive oil in skillet over medium-low heat, reserving 1 tablespoon of oil to cook chicken. Add onions and sauté for 10 minutes or until translucent and tinged with gold.

Meanwhile, heat remaining oil in a separate skillet and cook chicken breasts for 3 minutes per side. Set aside.

Stir in garlic and remaining seasoning mix to onions. Sauté for 1 minute, then add eggplant, tomatoes and salt. Cook for 10 minutes over low heat, stirring occasionally. Add the chicken breasts to the eggplant mixture and continue cooking at a gentle simmer, partly covered with a lid, for another 10 minutesor until mixture is a thick mass. Stir in lemon juice.

serves 4

Adapted from Lucy  Waverman, The Globe and Mail