How to make it

  • Dice eggplant, sprinkle with plenty of salt and leave in strainer for half an hour.
  • Chop onion.
  • Saute eggplant and onions in oil and sugar.
  • Add prepared chicken and spices, heat through.
  • Serve on rice.
  • Sprinkle with a bit of grated mozzerella cheese.

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