3. Add tomato slices on top of the chicken pieces in one layer. Cover and cook over low heat for about 30 minutes or until the tomatoes starts getting soft. Meanwhile, heat enough oil in another frying pan over medium-low heat. Add some salt on all sides of the eggplants and fry eggplants on all sides until golden. Add more oil if necessary. **
4. Place eggplants over the tomatoes, cover and cook for another 10 minutes over low heat.
5. Serve with rice.
*If you can find small eggplants in your hometown, use 6 small eggplants instead.
** Eggplants absorb a lot of oil while frying. To use less oil, add 1 tbsp of vinegar and 1 tsp salt to some water in a large shallow pan and soak eggplant slices in it for about 3-4 hours. Dry the eggplant and then fry them in oil.
