Mixed Vegetable Casserole with Chicken

Ingredients

• •400 g chicken meat
• •3 eggplants
• •2 cloves garlic
• •2 onions
• •5 tomatoes
• •3 zucchini
• •3 bell peppers
• •2 tbsp butter
• •250 g okra
• •500 g green beans
• •2 çarliston peppers
• •4 tbsp butter
• •1/2 cup vinegar
• •7 cups hot water
• •Salt

Preparation

1. 1

   Peel the eggplants in stripes and quarter them. Soak in salted water for 20 minutes to remove the bitterness. Thinly slice the onion, çarliston peppers and garlic. Peel and deseed 3 tomatoes and chop finely.

2. 2

   In a pot melt 2 tbsp butter and sauté the onion and garlic. Add the tomato and pepper in order and sauté.

3. 3

   Trim the beans and cut finely. Peel the zucchini and cut lengthwise into several pieces. Peel and deseed one tomato. Trim the stems and seeds of the bell peppers and cut into large pieces. Trim the tops of the okra, dip in vinegar and hollow out.

4. 4

   In a pot melt 2 tbsp butter and turn the beans over medium heat. Add the zucchini and cook with the beans. Add the tomatoes too and cook. Set aside a little of the okra and peppers and add the rest to the pot.

5. 5

   Add 7 cups hot water to the pot and cook over medium heat, covered, until the vegetables are done.

6. 6

   Grill the chicken meat. Fry the eggplants in hot oil until golden and transfer to a bowl.

7. 7

   In a large warmed casserole, first place the chicken. Pour the cooked vegetables with their boiling liquid over it. Add the fried eggplants and the okra and peppers you set aside. Slice the tomato and arrange on top.

8. 8

   Bake covered in a preheated 150°C oven for 15 minutes.