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Easy recipe: Roasted eggplant and chicken dish

 Roasted eggplant and chicken (Photo: Courtesy)

Eating a balanced diet takes planning. Here is a great way to get to eat your vegetables and proteins at the same time.

What you will need:

1kg whole capon cut into eight pieces

1kg eggplants, halved

3 capsicums, cubed

2 onions roughly cut

Half cup vinegar

Half cup yoghurt

Salt to taste

1 teaspoon paprika

50g tomato paste

1 teaspoon black pepper

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon garlic ginger paste

What to do:

Marinate the chicken in a mix of vinegar, black pepper, paprika, cumin, turmeric, garlic, ginger and salt.

Pour in the yoghurt and tomato paste and let it stay in the marinade for about an hour.

Place the chicken in a casserole dish and add the eggplants, capsicum and onions.

Roast in the oven at 200°C for one hour. Turn the chicken and roast for another 10 minutes.

Serve with a side salad, rice or ugali.

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