4 chicken mini fillets 1/2 small aubergine 75ml vegetable stock lemon juice 1 pepper 1/2 large onion
Bring the vegetable stock to a boil in a small saucepan. Peel the aubergine and cut it into small chunks. Season with salt and lemon juice and leave to rest for 5 minutes. Add the aubergine to the vegetables stock and cook until soft. Mash the aubergine and keep warm.
In the meantime cut the onion and pepper into small pieces. Heat some olive oil in a pan and cook the chicken fillets. Take them out when they are done and put the onion and pepper pieces into the same pan and cook until soft.
Serve chicken with the purée and the pepper-onion mixture.