1 medium eggplant
1 red bell pepper
1 cup tomato sauce (no sugar, Mur Glen) or even better, make your own using your CSA tomatoes
2 chicken breasts
1 tbsp. coconut oil
1 tbsp. fresh basil - from BFF
Salt and pepper
1. Heat oven to 425. Chop vegetables, season + toss in coconut oil.
2. Tenderize chicken with the flat side of a mallet to make thin. Season + drizzle with coconut oil. Sear in a sauté pan for color.
3. In a glass casserole dish, lay chicken flat + layer veggies around, cover with tomato sauce.
4. Bake for 45 minutes. Sprinkle with fresh basil prior to serving.