1 large onion
1 kg organic or free range chicken thigh fillets
4 medium sized eggplants (mine weigh 650 g)
4 large tomatoes (or a tin of tomatoes)
Juice of 1 lemon
Salt and pepper
Slice the eggplant into 1cm thick slices, sprinkle with a little salt and leave to sit in a colander. After 20 minutes, wipe the eggplant slices dry with a clean tea towel. Brush some olive on the eggplant, arrange on a baking tray and grill on high heat for 10-20 minutes until they are browned and the perfect combination of softness and crispiness. You know what I mean. Set aside.
Chop the chicken into bit sized pieces and set aside. Chop and fry the onion in a large pan, once the onion browns add the chicken and fry for 5 minutes until all the chicken pieces are slightly browned.
Add the chopped tomato, eggplant and lemon juice and leave to simmer for 30-40 minutes, or until the chicken is cooked through. Season to taste and serve.
I served this with saffron rice and a salad of cucumber, chilli and mint.