Remove the skin from the chicken thighs and brown them in a frying pan. Add the thinly sliced onions and sweat them on a low heat.
Carefully wash the aubergines and cut them into cubes. Add the vegetables to the frying pan followed by 2 glasses of water, the tomato puree, the chilli and the chopped parsley.
Season with salt and pepper. Simmer on a medium heat for 40 minutes, stirring regularly. Add water if necessary. When it is ready to serve, sprinkle with fresh rosemary.