Chicken and aubergine in tomato with millet

Ingredients

For 1 serving

• Chicken breast140 g
• Eggplant200 g
• Tomato passata150 g
• Millet60 g
• Basilto taste
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste

In season: June – September

Method

1. Rinse the millet in a sieve, tip it into boiling salted water and cook for 18 minutes over medium-low heat, until tender and fluffy; drain.
2. Meanwhile wash and trim the aubergine and cut it into cubes of about 2 cm; cut the chicken breast into cubes of the same size and salt it; peel and crush the garlic.
3. Heat half the oil in a wide frying pan over medium heat with the garlic and fry the aubergine for 8 minutes, stirring often, until golden and soft; salt it.
4. Add the chicken and the remaining oil and brown for 4 minutes over medium-high heat, until the chicken is white on all sides; add the passata and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce thickens and the chicken is cooked.
5. Serve on the millet with torn fresh basil.