Chicken And Eggplant With Fire Roasted Tomato Sauce Over Rice Pilaf

• 2 lbs. boneless skinless chicken thighs
• 4 Tablespoons bacon grease
• 2 large onions, peeled and diced
• 1 large eggplant, peeled and diced
• 8 oz. sliced mushrooms
• 1 package fire roasted tomato sauce
• wine or chicken broth
• 1 cup white rice
• 1 package Trader Joe's Rice Pilaf
• Chicken broth
• butter

1. Roast chicken at 400 degrees until just done, about 20 minutes. Dice. Heat bacon grease, saute onion until just browning. Add eggplant. Saute until soft, about 15 minutes. Add mushrooms and cook until everything is soft and tender. Add chicken. Stir in wine or broth to thin sauce a bit. Keep warm.
2. Cook rice and pilaf in chicken broth. Add a little butter.
3. Top pilaf with sauce and serve.

chicken thighs, bacon grease, onions, eggplant, mushrooms, tomato sauce, wine, white rice, chicken broth, butter

Taken from www.epicurious.com/recipes/member/views/chicken-and-eggplant-with-fire-roasted-tomato-sauce-over-rice-pilaf-51425081 (may not work)