8-900 grammes of chicken breast
1 aubergine (eggplant)
1 courgette (squash/zucchini)
3 stalks of celery
4-6 champignons (mushrooms)
2 cloves of garlic
3 cans (1200 grammes) of chopped or peeled tomatoes
basil (and/or thyme)
Cut the aubergine in slices 1 cm thick. Sprinkle the slices with salt and leave them for 20 mins in order for the salt to absorb the bitter juice. After this, scrape off the salt and juice with a knife, and cut the slices into squares,.
While you wait for the above mentioned, cut the rest of the ingredients: Cut the carrots, champignons and celery in slices, cut the squash in squares, cut the onion in cubes and the garlic in thin slices.
Cut the chicken breast in cubes, 2 centimetres on each side.
Heat the olive oil in a big pot with a wide bottom.
Fry the carrots, celery, garlic and onion at high temperature, while you stir. Add the basil as you go.
Add the chicken breast, keep stirring until the surface of the meat becoms light brownish. Add pepper.
Add the aubergine, champignons and squash, keep stirring until all ingredients have touched the oil.
Add the tomatoes. If nessescary, add a little water, until everything is just about covered.
Add salt and let it boil for an hour or so. When you can cut through carrots and meat with a wooden spoon, the cooking is finished.
Blend. Serve. Freeze the rest.
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