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]
