Eggplant and Chicken Pot

Quick and tasty evening meal. When you come home from the office after a long and hot day, you need something to pick you up.
When you stash veggies in your fridge look for some that wont spoil so quickly and you have something to fall back to later in the week.

Eggplant is such a veggie. It keeps its smooth skin for a while.

Recipe:
400 g chicken breast
1 eggplant
300 g brown button mushrooms
1 shallot
1 can chunky tomatoes
3 medium tomatoes
Olive oil
Salt and pepper

Sriracha

Chop all the veggies and the chicken.
In a pot or pan with a lid, heat up the oil and start with the seasoned chicken pieces and let them all get some colour.

Add eggplant and onion first and stir in well, after 4 minutes, add the mushrooms and the tomato chunks and season again.
Pour the canned tomatoes in as your sauce, bring to the boil again and  reduce the heat and close the lid and cook for 12-15 min or until everything is done. Add some Sriracha for heat.
Eat on its own or with some rice or pasta.