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, oregano, pepper and tomato puree. Add water as needed, depending on thickness of puree. Cook 5 minutes to blend flavors. Add salt if needed. Divide into 12 individual bakers. Brush chicken with vinaigrette and grill until cooked but still moist. Put chicken over eggplant in bakers; top with tomatoes and almonds. Bake uncovered at 400°F for 15 minutes or until heated through. Brush chicken and tomatoes with separate vinaigrette just before serving. Garnish with basil.
