Grilled Chicken & Eggplant in Tomato Dill Sauce

Here's another recipe adapted from feast from the Mideast 250 Sun-Drenched Dishes from the Lands of the Bible by Faye Levy. Once again, this has been modified to make it easier and for more flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 28-ounce can chopped tomatoes
• 6 large garlic cloves, minced
• salt & pepper, to taste
• 1 - 2 teaspoons Penzeys Turkish Seasoning
• 1 cup chicken broth
• 1 large eggplant, cut into 2-inch pieces
• 1 - 1.5 pounds chicken, cut into 1-inch pieces
• 2 - 3 teaspoons lemon juice
• a few sprigs fresh dill, chopped

Method:

Heat oil in a stew pan and fry onion until golden. Add in garlic and chicken, with some salt and pepper and fry until chicken is white. Add canned tomatoes, Turkish seasoning, chicken broth, and eggplant. Simmer, covered, over medium heat until eggplant is soft. Add dill and lemon juice and simmer five more minutes. Serve with a side of flavored couscous.