Meditteranean chicken with eggplant and spaghetti squash from Simcha

Mediterranean chicken with Eggplant
3 eggplants, peeled and diced
6 skinless, boneless chicken breast halves - diced
1 onion, diced
2 tablespoons tomato paste
1/2 cup water
2 teaspoons dried oregano
salt and pepper to taste

1. Place eggplant in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
2. Remove eggplant from pot and brush lightly with olive oil. Saute until lightly browned and place in a 9x13 inch baking dish. Set aside.
3. Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
4. Preheat oven to 400 degrees F.
5. Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

**This is also good with a layer of ricotta between eggplant and chicken!

For the spaghetti squash, I just cut it in half, scoop out the sides and then microwave until strands are tender. Then I just stir in some olive oil and garlic powder (or roasted garlic, if I thought to make it ahead of time LOL).