Chicken with Eggplants

Ingredients

• 1 medium chicken
• 4 medium eggplants
• 4 ripe tomatoes, finely chopped
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 50 g white wine
• 150 g water
• 1 cinnamon stick
• Salt
• Pepper
• Sweet paprika
• Olive oil

Instructions

For the Eggplants

1. Trim the stems off the eggplants and wash them thoroughly.
2. Dry them with paper towels and make a slit down the middle of each eggplant without cutting all the way through.
3. In a pan, heat some olive oil and sauté the eggplants on all sides for 2-3 minutes.
4. When ready, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.

For the Chicken

1. In a pot, heat some olive oil and sauté the chicken on all sides until browned, then remove and set aside in a bowl.
2. In the same oil, sauté the onion and garlic. Add the cinnamon stick and chopped tomatoes, and sauté everything together for 2-3 minutes before deglazing with the white wine.
3. Return the chicken to the pot, add water, and season with salt. Bring to a boil over medium heat.
4. Once the dish starts to boil, carefully place the eggplants between the chicken pieces, add pepper and sweet paprika, cover the pot, and let it simmer for 35-40 minutes.
5. As the dish simmers, add more water if needed. Do not stir with a spoon; instead, gently shake the pot from side to side to prevent sticking.