Baked eggplants with chicken and vegetables

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Ingredients

• 2 eggplant;
• 3 Bulgarian peppers ;
• 1 vegetable marrow;
• ½ a bunch of rosemary;
• 2-3 cloves of garlic;
• 3 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts without skin;
• 250 grams of cherry tomatoes.
  
  

Preparation

Cut the eggplants in large slices, peeled pepper seeds - with small strips, and the vegetable marrow - with semicircles. If zucchini is old, then remove the skin from it.

Put the vegetables in the baking dish. Add to them half roasted rosemary, 1-2 crushed cloves of garlic, 2 tablespoons of butter and seasoning. Stir and place in a preheated oven for 200 ° C for 20 minutes.

Mix the remaining oil, chopped garlic, salt, pepper and almost whole chopped rosemary. Leave 4 whole twigs for later. Make on the breasts small incisions and chicken the chicken with spicy butter.

Cut the tomatoes in half and add to the vegetables. Place the chicken breasts there. For each of them put on a branch of rosemary. Bake in the oven for another 18-20 minutes until the chicken is completely baked.

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