Baked Chicken with Eggplant and Potatoes
 
yield: 4 servings 
 
1 small  eggplant
4   whole chicken legs
1 Tbsp  sweet hungarian paprika
2 Tbsp  olive oil
400 cooked potatoes, sliced
500 fresh tomatoes, cut into wedges (or use canned)
1   yellow banana pepper, seeded and sliced
1   green bell pepper, seeded and sliced
2 small  onions, chopped
1 Tbsp  butter
 
slice the eggplant, sprinkle with salt and let it sit for 20 minutes. 
season the chicken parts with the paprika, then saute in half of the olive 
oil until brown on both sides. saute the eggplant until limp in the 
remaining oil. grease a casserole dish. layer the potatoes, eggplant, bell 
peppers and onions in the dish. place chicken legs on top of the 
vegetables. bake in a 180c oven for 35 to 45 minutes. 
 
source: http://www.recipecottage.com/german/baked-chicken02.html 
-- 
(ID: 11299) Mirror: rec.food.recipes: Sat, Aug 9, 2003


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