1 aubergine, sliced 1cm thick
¼ cup Oil
8 boneless chicken thighs, skinless
4 cloves garlic
1 tsp brown sugar
1 lemon, freshly zested and juiced
½ cup black olives
4 tomatoes, large and ripe, cut into quarters
2 sprigs fresh thyme, chopped
Preheat oven to 180C. Place aubergine slices into an ovenproof baking dish. Drizzle over 2 tbsp oil and place in hot oven for 10 minutes to soften.
Heat remaining oil in a frying pan and brown chicken on both sides. Place on top of aubergine. Add garlic, sugar, lemon zest and juice, olives and tomatoes. Season with salt and pepper to taste. Add thyme.
Return to oven for 40 minutes until tomatoes soften and chicken juices run clear. Remove and serve hot with rice
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi.)