Recipe for Chicken And Eggplant

1.00		Broiler-fryer chicken (About
		-3 lbs.),skinned and cut
		-into
		Serving pieces
		Freshly ground black pepper
1.00	tb	Vegetable oil
1.00	lg	Onion,halved vertically,then
		-sliced thin crosswise
		-(about
1.00		Cup)
3.00	lg	Cloves garlic,minced (1
		-tbsp.)
1.50	lb	Eggplant,unpeeled,cut into
		-1" cubes (about 5 cups)
0.50	lb	Tomatoes,cored and cut into
		-1" cubes
0.25	c	Red wine vinegar
0.50	c	Dry white wine
0.50	c	Chicken broth
1.00		Bay leaf
0.25	ts	EACH:thyme leaves,red pepper
		-flakes

Instructions:
Season the chicken with pepper.
In a large skillet, heat the oil and brown the chicken for about 5 minutes on each side.
Remove the chicken from the skillet and place in a bowl or on a platter.
Add the onion, garlic and eggplant and cook the vegetables stirring them for about 1 minute.
Then stir in the tomatoes.
Add vinegar, wine and broth.
Bring the mixture to a boil and stir in the bay leaf, thyme and pepper flakes.
Return the chicken pieces to the skillet and spoon the sauce over them.
Cover the skillet and simmer the chicken pieces, basting them occasionally with the sauce, for about 20 minutes or until the chicken is tender.
Remove and discard the bay leaf before serving the chicken.
Serves 4 to 6.

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