Chicken with ciambotta of potatoes, peppers and aubergine

Ingredients

For 1 serving

• Chicken breast140 g
• Potatoes120 g
• Bell peppers100 g
• Eggplant100 g
• Tomatoes100 g
• Onion40 g
• Basilto taste
• Extra virgin olive oil10 g
• Saltto taste

In season: June – September

Method

1. Peel and slice the onion; peel the potatoes and cut them into roughly 2 cm cubes; wash the peppers and aubergine, remove the seeds and pith from the peppers and cut both into cubes of the same size; wash the tomatoes and cut them into chunks.
2. Heat the oil in a casserole over medium-low heat and soften the onion for 3 minutes, until translucent; add the potatoes, peppers, aubergine and a pinch of salt and cook for 10 minutes over medium heat, stirring.
3. Add the tomatoes, cover and cook over low heat for 20 minutes, stirring now and then, until the vegetables are tender, the potatoes cooked and the juices thick.
4. Meanwhile heat a griddle pan over medium-high heat, salt the chicken breast and grill it for 5 minutes per side, until golden and white inside.
5. Slice the chicken and serve it on top of the ciambotta with torn basil.