[coronabarb]

I'm going to try this recipe using zucchini instead of the eggplant.

Moroccan Chicken with Eggplant Garbanzo Ragout

1 Tbl plus 1 tsp evoo, divided
1 tsp sherry vinegar
2 tsps ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt and pepper
2 (6-ounce) boneless, skinless chicken breasts
1 medium (about 8 ounces) eggplant, unpeeled, cut into 3/4-inch cubes
1/2 medium onion, chopped
1 cup garbanzo beans + 1/4 cup liquid drained from can
8 ounces cherry tomatoes, halved
2 tsps fresh lemon juice
Chopped fresh parsley, for garnish

Combine tsp of oil with vinegar, cumin, coriander, cinnamon, salt, and pepper in a glass dish. Add chicken breasts; turn to coat. Cover with plastic wrap; refrigerate for up to 6 hours.

Heat remaining Tbl of oil in large nonstick skillet over medium heat. Add chicken and cook, 4 minutes per side, or until cooked through. Using tongs, transfer chicken to platter; tent with foil to keep warm. In same skillet, cook eggplant and onion 8 minutes, until soft and slightly browned, stirring often. Stir in garbanzo beans with liquid, tomatoes, and lemon juice. Cook 3 minutes, smashing tomatoes with a wooden spoon and stirring to blend flavors and warm through. Transfer to platter with chicken; garnish with parsley.