Chicken & Eggplant Stew

1-2 Tbsp olive oil [or bacon fat]

1 large onion, roughly chopped

1 celery stalk, sliced

2-3 large garlic cloves, chopped

3 chicken thighs

1 eggplant, peeled

3-4 Roma tomatoes, chopped

heat olive oil in stew pot

on low heat saute onion & celery for 5 minutes until softened

if you wish, cut chicken thighs in half or thirds

season w/ salt, pepper, paprika, thyme, oregano, mustard, coriander, etc.

slice eggplant 1" thick, then cut each slice into 3/4"-wide strips

turn burner up to medium heat

add garlic & chicken

brown chicken on all sides

add eggplant & tomatoes & more salt & pepper

bring to a boil

lower heat & simmer for 30 minutes [stir every 10 minutes]