- 4 chicken thighs
- 2 onions
- 4 tablespoons of fresh parsley
- 1.4kg aubergines
- 4 tablespoons of tomato puree
- 1 teaspoon of mild chilli
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.