Ingredients
3 Japanese eggplants (about 1 pound)4 plum tomatoes1 medium sweet yellow pepper1 medium sweet red pepper1 medium onion1 can (14 ounces) water-packed artichoke hearts, drained and quartered2 tablespoons minced fresh thyme2 tablespoons capers, drained2 tablespoons olive oil2 garlic cloves, minced1 teaspoon Creole seasoning, divided 1-1/2 pounds boneless skinless chicken breasts, cubed1 cup white wine or chicken broth1/4 cup grated Asiago cheeseHot cooked pasta, optional
Preparation
Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
