Sunday, 6 April 2014
First cut the aubergine in to cubes, place into a colander salt and place a small plate and weight on top. Leave for at least a few hours preferably longer until most of the water has been drawn out.
Wash the salt off and quickly dry with a clean tea towel.
Season the thighs and colour in a pan with some olive oil and transfer to an oven proof casserole or similar.
In the same pan soften a chopped onion, a diced courgette or two, de-seeded and chopped tomatoes the aubergine and a chopped pepper.
Add a bay leaf or two and chopped parsley or basil, cover with a good glug of oilive oil and a generous squeeze of tomato puree.
Cover the chicken pieces with the vegatables, cover and place in a low oven for 50 mins to an hour or until the chicken is cooked through.