Chicken with aubergine

• 4 chicken thighs
• 2 onions
• 4 tablespoons of fresh parsley
• 1.4kg aubergines
• 4 tablespoons of tomato puree
• 1 teaspoon of mild chilli
• Rosemary
• Salt
• Pepper

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.