about time for a recipe!
adapted from "big flavours of the hot sun" by chris schlesinger and john willoughby
cook 2 medium eggplants over a flame until the outside skin is blackened
slice an onion thickly. fry it on moderate heat until cooked and brown-black on top and bottom. meanwhile fry some garlic cloves and thick slices of 2-3 tomatoes.
puree the above, eggplant skin and all, with a couple of tbspns olive oil.
put in a pot with 1 litre chicken stock. add up to another litre chicken stock to get the consistency you want. simmer with rosemary, black pepper and a bit of salt.
brown and chop some chicken breasts and throw them in to simmer on low heat for a while.
that's it. easy and fabulous.
(the books adds rosemary & garlic butter as dollops in each bowl - i just put the stuff in the pot!)