1 (3 lb.) chicken, cut up
1/2 med. onion, chopped
1 lg. clove garlic, minced
2 tbsp. oil
1 med. eggplant, peeled & cubed
1/2 c. uncooked rice
1 can cream of chicken soup
3 lg. tomatoes, chopped
1 c. cut up mild Cheddar cheese
Lawry's seasoned salt

Brown chicken that has been dredged in flour in deep skillet or Dutch oven. When brown, add chopped onion and garlic; cook together until onion is clear and soft. Add cubed eggplant, rice, tomatoes, soup and 2 cups water. Sprinkle with seasoned salt; cover with cut-up cheese. Bring to boil; lower to simmer and cover tightly. Simmer for 45 minutes until rice is cooked and vegetables are tender. Stir occasionally while cooking to mix ingredients and keep from sticking.