Ingredients

• 1 medium eggplant (about 1 lb)
• 2 lb boneless, skinless chicken thighs
• 1 teaspoon kosher salt, divided
• ½ teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• ¾ cup prediced yellow onions
• ¼ cup stuffed green olives, halved
• 1 rib celery, coarsely chopped
• 1 cup canned diced tomatoes, undrained
• 2 tablespoons red wine vinegar
• 2 tablespoons capers, drained
• 2 teaspoons sugar
• 2 tablespoons fresh basil, coarsely chopped

Steps

1. Cut eggplant into 1-inch cubes; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2 minutes on each side or until well browned (in batches, if needed). Remove chicken from pan.
3. Place remaining 1 tablespoon oil in pan, then add eggplant and remaining ½ teaspoon salt and ¼ teaspoon pepper; cook and stir 4–5 minutes or until browned and tender.
4. Reduce heat on pan to medium. Stir in onions; cook and stir 3 minutes or until onions are softened. Meanwhile, halve olives and chop celery (¼ cup).
5. Stir in olives, celery, tomatoes, vinegar, capers, and sugar. Nestle chicken into sauce and cover; simmer 10–12 minutes or until chicken is 165°F. Chop basil.
6. Remove chicken from pan. Stir basil into sauce and serve over chicken.

Ingredients

• 4 cups no-salt-added chicken stock (or broth)
• 1 ¼ cups cornmeal
• ¼ cup Deli mascarpone cheese*
• ¼ cup grated Parmesan cheese
• ½ teaspoon kosher salt

Steps

1. Pour stock into large saucepan and bring to a boil on high. Slowly add cornmeal, while whisking continuously, until blended.
2. Reduce heat to medium; cook 4–6 minutes, whisking often, or until thickened. Remove pan from heat; whisk cheeses and salt into polenta until smooth. Serve.
*As a substitute for mascarpone cheese, combine ¼ cup whipped cream cheese and 2 tablespoons sugar.