A comforting oven-baked dinner combining tender chicken breast, roasted eggplant and potatoes, sweet peppers, garlic and tomato sauce, all topped with creamy béchamel and melted cheddar cheese.
Wash the eggplants and peel them if you prefer.
Cut them into slices, then into medium-sized cubes.
Place the eggplant cubes in a bowl of cold water for about 10 minutes.
Drain well and gently squeeze out the excess water.
Wash and cut the potatoes into medium-sized pieces.
Arrange the potatoes on one half of a baking tray and the drained eggplant on the other half.
Season with salt and sweet paprika, then drizzle with olive oil.
Bake in a preheated oven at 200°C until the vegetables begin to brown and soften.
Cut the chicken breasts into bite-sized pieces.
Season with salt, sweet paprika and black pepper.
Heat a frying pan and add the chicken.
Fry until nicely browned, then add the butter.
Add the chopped yellow pepper and garlic to the chicken.
Cook briefly, then pour in the tomato juice and a little water.
Add the bay leaf and a little salt.
Simmer until the sauce reduces and the chicken is cooked through.
Add the cooked chicken and tomato sauce to the tray with the roasted eggplant and potatoes.
Pour the béchamel sauce over the top.
Sprinkle generously with grated cheddar cheese.
