Your Shopping Basket is empty!

Chicken And Eggplant Casserole

Ingredients Required:

1kg White Italian Onions(s)



1 Green Pepper(s)



1kg Aubergine(s)



1 Rosemary (60G Pack)(s)



1 Coriander (Bunch)(s)



Tomato Puree
Salt and Pepper
Chicken stock


4 chicken pieces. 

4 slices streaky bacon. 

1 onion sliced. 

1 green pepper sliced. 

1 medium eggplant (aubergine), cut into 1/4'' thick sticks. 

1 1/2 cups (3/4pt) chicken stock. 

salt and pepper. 

1/2 tsp mixed herbs. 

2 tbsp tomato puree. 

1 tbsp cornflour. 



  1. Fry the bacon and when some of its fat has melted add the onion and the green pepper,. Add a little margarine if more fat is needed. When the bacon is cooked and the onion and pepper lightly browned put it in a casserole.
  2. Brown the chicken pieces in the same pan then add them to the casserole along with the eggplant, stock, salt, pepper, herbs and tomato puree.
  3. Stir the ingredients lightly, cover and bake at 180C/gas 4 for 45 mins. To thicken the gravy blend the cornflour with 2 tablespoonfuls of water and stir it into the casserole, cooking it for a further 10 mins.