This recipe is inspired from the Middle East, where an Israeli-Jewish lady taught it to my grandmother. It's been passed down, through the generations and everyone in our family loves it.
This is such a divine dish!! One mistake- Its supposed to be red wine vinegar- not balsamic!! - 30 Apr 2007 (Review from Allrecipes US | Canada)
Delicious and pretty healthy except for all the olive oil! I didn't coat the chicken in flour first and didn't miss it. Also, we ate ours woithout the pita and it was just fine. I think next time I make this, I will make double the eggplant, peppers and tomatoes and serve it as a side salad. - 06 Jan 2011 (Review from Allrecipes US | Canada)
AWESOME! I cut up fresh red bell pepper and put them in the skillet with olive oil and garlic until fork tender. I fried up my eggplant because I didnt want to clean my george foreman. I added feta cheese & spinach and used naan flatbread from my bakery. I did use the red wine vinegar instead of balsamic & it was perfect! Topped with fresh tomato. I ate half w/ chicken & half without. I think I might turn this into a vegetarian dish & leave off the chicken. Can't wait to make again for lunch tomorrow, so I can use the rest of my ingredients. - 09 Aug 2010 (Review from Allrecipes US | Canada)