1 chicken cut up, sprinkled with
1 tsp. salt
1/4 each pepper and paprika

Brown in 1 tablespoon oil and set aside. Add to drippings, scraping up brown bits.

2 cloves garlic, minced
1 c. chicken broth
2 tsp. thyme
1 tsp. salt

Return chicken to pan and place the following diced vegetables on top of it, cover and simmer 30 minutes.

1 eggplant (about 1 lb.)
2 lg. tomatoes, peeled
1 c. thinly sliced green onions

Remove chicken. Combine 2 tablespoons each cornstarch and water. Stir into pan juices and vegetables until thickened. Serve with rice.