1 medium chicken cut into pieces
6 tablespoons of olive oil
Salt and pepper to taste
1 garlic clove mashed
1 small onion finely chopped
2 tomatoes peeled
1 medium eggplant peeled
1 medium chicken cut into pieces
6 tablespoons of olive oil
Salt and pepper to taste
1 garlic clove mashed
1 small onion finely chopped
2 tomatoes peeled
1 medium eggplant peeled
Dredge 3 tablespoons of olive oil in a pan and brown the chicken pieces on all sides
Sprinkle with salt, pepper; add the mashed garlic, chopped onion, and cut tomatoes
Finally, add the remaining olive oil
Cook slowly for 40 minutes or until the chicken is tender
If it becomes too dry, add a little hot water
In the meantime, cut the eggplant into 1 cm slices
Immediately pour boiling water over them; let them rest for a few minutes
Then, drain and fry both sides in the remaining olive oil until they're browned on both sides
To serve, arrange the eggplant slices on a warmed serving dish; place the chicken pieces on top and spoon the sauce over it
Serve 4 times.
