1 chicken pieces
6 tablespoons of olive oil
salt and pepper to taste
1 minced garlic clove
1 finely chopped onion
2 tomato halves, seedless and diced
1 eggplant slice
1 chicken pieces
6 tablespoons of olive oil
salt and pepper to taste
1 minced garlic clove
1 finely chopped onion
2 tomato halves, seedless and diced
1 eggplant slice
Heat 3 tablespoons of olive oil in a skillet and cook the chicken pieces on both sides until browned
Season with salt, pepper, and add the garlic, onions, tomatoes, and eggplant
Cover the pan and let it simmer for about 40 minutes or until the chicken is tender
Slice the eggplant into 1 cm thick rounds and drizzle hot water over them
Drain and fry the remaining eggplant slices in olive oil until golden brown
To serve, arrange the eggplant on a platter and top with the chicken pieces
Serve in 4 servings.
