From Chef Maria Loi

Recipe Serves: 8 to 10

A Note from Chef Loi:

Hearty and comforting, this stew can be found with slight variations all over the Mediterranean. I love this version because you can really taste how all the ingredients come together to create a unified, one-pot meal. If you like, serve with some crusty multigrain bread to soak up the delicious sauce!

Stew Ingredients:

• 1 tablespoon of tomato paste
• 4 cups chicken stock, vegetable stock, or water
• 1 whole chicken (3 pounds), cut into eight pieces
• 3 medium eggplants, diced into 1-inch cubes
• 2 green bell peppers, roughly chopped
• 2 red bell peppers, roughly chopped
• 2 garlic cloves, minced
• 4 medium tomatoes, diced
• 1 bunch fresh flat-leaf parsley, stemmed and chopped
• 1/2 cup Greek extra virgin olive oil
• Salt and freshly ground black pepper
• Greek yogurt, for serving

Method:

1. Preheat the oven to 375°F.
2. In a medium bowl, dissolve the tomato paste in the chicken stock.
3. In a large baking pan, combine the chicken, eggplant, bell peppers, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.
4. Pour the tomato paste mixture over the chicken and vegetables. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.
5. Serve with yogurt.