A Harmony of Chicken, Aubergine and Tomato

A Harmony of Chicken, Aubergine and Tomato

Even though it's simple, the tomato sauce goes so well with the chicken and aubergine. It tastes so good. This is a popular recipe among my family and friends. It goes well with rice, bread and wine! This time I have used non-dairy margarine. Even people with dairy allergies can enjoy the taste of butter.

Ingredients: 2 servings

Chicken thigh
approx 300 g
Eggplant - long variety
2 small
to taste
Black pepper
a pinch
Non-dairy margarine (or butter or margarine works)
1 heaped tablespoon
1 tablespoon
Rice soy sauce (regular soy sauce OK)
2 tablespoons


1. Cut the chicken thighs into bite-size pieces. Peel the aubergine, slice into rounds, soak in salt water to get rid of the bitterness, then pat dry. Peel the tomatoes, take out the seeds and roughly chop.
2. Heat butter or margarine in a frying pan and fry the chicken skin-side down, until it is golden brown. Turn the chicken over, add the aubergine and lightly fry both sides. Season with salt and pepper.
3. Drizzle in the sake, add the tomatoes, 1 tablespoon of soy sauce, and mix altogether. Put the lid on and steam for a few minutes on medium heat. (※until the meat is cooked through, the tomatoes start to melt and turns into a sauce). Lastly, taste and mix in 1 tablespoon of soy sauce.
4. This is a variation of the recipe. This uses chicken breast and bok choy, thickened with a katakuriko slurry.

Story Behind this Recipe

I made this three years ago with ingredients I had in the fridge, and my husband named it. This was selected in the top 100 recipes at my local supermarket. Once, my husband even drank the rest of the sauce since he liked it so much. It has turned into a regular recipe for my mother-in-law. It has featured on a women's job website, as a recipe for busy women.