Chicken Breasts With Tomatoes and Eggplant

• 1 pound eggplant, diced (5 cups)
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 boneless, skinless chicken breasts, split to make 4 pieces (1 pound)
• 1 tablespoon flour
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 teaspoons chopped garlic
• 2 tablespoons red-wine vinegar
• 1 tomato, peeled, seeded and cubed
• 1 cup chicken broth
• 1 bay leaf
• 1/2 teaspoon thyme
• 4 tablespoons chopped parsley

1. Boil eggplant in water to cover 2 minutes.
2. Place in a strainer and squeeze out water.
3. Salt and pepper each side of the chicken breasts, then dredge in flour to coat.
4. Melt 1 tablespoon butter with the oil in a large pan.
5. Sautee chicken about 5 minutes on each side, or until browned.
6. Remove chicken from pan.
7. In same pan, saute onion and garlic, scaping bits off bottom of pan.
8. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
9. Return chicken to pan and simmer 2 minutes more.
10. Stir in remaining 2 tablespoons butter and parsley, and serve.

eggplant, salt, freshly ground pepper, chicken breasts, flour, butter, olive oil, onion, garlic, redwine vinegar, tomato, chicken broth, bay leaf, thyme, parsley

Taken from cooking.nytimes.com/recipes/2944 (may not work)