1 eggplant (about 1 lb.), peeled, sliced and rinsed with salt water
1 chicken, quartered
3 tomatoes, chopped
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/2 onion, chopped
Chopped parsley (optional)

In large well greased roasting pan, place eggplant. Top with chicken and tomatoes. Pour water in the pan. Season the chicken with salt and pepper and add the onion to the pan. Cover tightly with foil. Bake at 350 degrees for 1 1/2 hours. Uncover and bake 20 minutes longer. Garnish with parsley. Serves 4.