4 medium eggplants
1 chicken (fryer)
1 small bell pepper (chopped)
1 medium onion (chopped)
salt & black pepper to taste
1/2 can whole tomatoes

To prepare chicken, cut it and brown it.

Peel and cut eggplant in four pieces, they don't have to be too small. Boil for about 5 minutes; drain and pour immediately over prepared chicken.

Place chicken and eggplant in a large pot and cover tomatoes, bell peppers, and onions. Season with salt and pepper and add 2 cups of water. Cook over medium high heat for 10 minutes or until boiling, then simmer until done.

Great served over rice.