Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant (1 pound)
1 lg Onion
3 tb Minced fresh garlic
4 tb Olive oil, divided
1 Broiler-fryer, cut up (3 1/2
-pounds)
1 c Canned low sodium or
-homemade chicken broth
2 tb Dried marjoram, crumbled
1 1/2 c Cherry tomatoes, halved
1/2 c Pitted ripe olive halves

Trim ends of eggplant; cut into 1-inch slices, then into 1-inch
cubes. Cut onion into quarters. In large skillet, saute eggplant,
onion and garlic in 1 tablespoon hot oil until eggplant is crispy and
onion is, lightly browned. Place in a large bowl.

Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on
all sides over moderately high heat; drain on paper towels. Wipe out
skillet.

Return chicken to skillet; add broth and marjoram. Bring to boiling;
lower heat; cover. Simmer for 30 minutes, turning occasionally,
until chicken is tender. Remove to serving platter; keep warm.

Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring
constantly, until heated through. Spoon over chicken.

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