Yield: 12 servings. 2 lb. yellow onions, cut into narrow wedges 3 lb. eggplant, unpared, diced 4 oz. olive oil 2 Tbsp. cumin, ground 1 Tbsp. oregano 1 tsp. pepper 3 lb. tomato puree 1½-3 cups water to taste, salt 12 chicken breast halves, boned, skin on or off 1 cup herbed vinaigrette 12 oz. tomatoes, sliced 1 cup almonds, chopped or slivered as needed, basil leaves Saute onion and eggplant in oil for 15 to 20 minutes, or until thoroughly tender and moist. Mix in cumin, ...

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