Summer-time dinning at the coastal region of Croatia brings you, among others, a table of abundance of fresh vegetables. Eggplants, peppers and tomatoes combined with chicken provide only the best of the Mediterranean cuisine. With home-made pasta, black olives and a fragance of fresh basil, make it a perfect summer lunch. With this recipe we can only wish you – bon appetit!
1 smaller chicken (1.2 kg/2.6 lb)
1 eggplant (300 g/10.6 oz)
1 pepper (150 g/5.3 oz)
450 g (15.9 oz) tomatoes
100 ml (3.38 fl oz) olive oil
100 g (3.53 oz) black olives, pitted
several basil leaves
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Carve the chicken, add salt and pepper. Cube the pepper and the eggplant. Make a cross incision on the tomatoes on the bottom and briefly dip them in boiling water. Peel the skin off the tomatoes, remove the seeds and cut roughly.
Fry the chicken on both sides on heated olive oil and then remove onto a plate. Use the same grease to fry the cubed pepper and eggplants. Return the chicken and continue to stew with adding water.
After about 30 minutes, add tomatoes and stir for another 20 minutes until the chicken is done. Near the end of cooking add olives and finely chopped basil.
Serve the chicken with home-made pasta.