Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

• 2 red sweet bell peppers
• 2 small eggplant italian or chinese
• 4 tablespoons olive oil
• 4 each chicken breasts boned and skinned
• 1 each onions sliced
• 1 each garlic cloves chopped
• 1/4 cup red wine vinegar or sherry vinegar
• 2 tablespoons herbs fresh

1. To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.
2. Remove and place in a plastic bag to steam off skin.
3. When cool enough to handle, remove charred skin and seed them.
4. Preheat the grill or broiler.
5. Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.
6. Place on the grill, cut side towards the heat.
7. Turn after 5 minutes.
8. Cook until almost soft.
9. Add the chicken breasts and cook 3 minutes on each side, until done.
10. Remove to a plate.
11. Heat the remaining oil in a large frying pan until singing.
12. Add the onion and garlic, and cook until soft.
13. Puree the peppers and vinegar in a food processor or blender until smooth.
14. Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.
15. Place the chicken mixture on a platter surrounded by the eggplant and sauce.
16. Sprinkle with the herbs.

red sweet bell peppers, eggplant italian, olive oil, chicken breasts, onions, garlic, red wine vinegar, herbs fresh

Taken from recipeland.com/recipe/v/chicken-breasts-eggplant-roaste-15915 (may not work)