Ingredients:

• 10 chicken breast and leg
• salt
• 1 tea spoon pepper
• 4 table spoons butter
• 100 gr. onion, chopped fine
• 6 tomatoes
• 4 bay leaves
• 100 gr. green chili pepper
• 2 1/2 cups meat stock

for egg plant puree:

• 8 (1,5 kg) egg plants
• 1 lemon
• 2 cups flour
• 1 lt. milk
• 100 gr. butter

Wash and season chicken pieces with salt and pepper. Sautee chicken pieces in butter 3-4 minutes on medium heat. Add tomatoes, chicken stock, bay leaves, butter, salt and pepper. 

Cook covered over low heat until chicken is tender and most of the tomato juice is absorbed. Arrange chicken pieces around a serving platter. Fill the center with eggplant puree. Serve hot..

Eggplant Puree

Pierce the eggplants with a fork, place in a pan over an open flame or on a high gas flame or on charcoal. Cook for half an hour, turning often until the skin blisters on all sides and the eggplant becomes soft.

Once the eggplant is cooled down, cut lengthways into two. Scoop out the pulp, squeeze out all the moister and mash with a fork on a wooden board. Place the eggplant pulp into a bowl and add the lemon juice, and set aside.

Place butter in a saucepan, add flour and cook over low heat stirring constantly for 5 minutes. Add boiling milk and continue stirring for 2-3 minutes. Add salt and pepper. Mix eggplants together with this mixture.

Mash until it turns into a paste. Serve hot

Source:http://cookbook.turizm.net/cookbook/default.asp