INGREDIENTS

    400 gms      Eggplant, peeled & cut in 4mm slices, lengthwise

    200 gms      Chicken breast, skinless, chopped

    300 gms      Tomatoes, peeled & sliced

    3 T                 Doña Elena Olive Oil

    30 gms         Onion, chopped

    2 cloves        Garlic, chopped

    1 piece         Green bell pepper, diced

    1/2 t               Italian Herbs, dried

                           Salt, Pepper and Paprika to taste

    60 gms         Mozarella cheese, low fat cut in small cubes or shredded (Kesong Puti can be a substitute)

PROCEDURE

1. Brush eggplant with little olive oil in which little salt has been dissolved. Grill on hot griddle or grill on charcoal grill. Set aside.
2. Heat a non-stick frying pan, put olive oil, add the chicken and cook, stirring constantly for 5 minutes, or until no longer pink in color.
3. Add the tomatoes, onion, bell pepper, italian herbs, salt, pepper and paprika to taste, bring to a boil, reduce heat and simmer for 5 minutes.
4. Brush cooking pan with oil, add 1/2 of eggplant slices, top with chicken tomato mixture, arrange the remaining eggplant slices, sprinkle with the mozarella cheese (or kesong puti). Bake covered for 20 minutes or until heated through. You can use toaster oven if convectional oven is not available.