“Djaja M’aa B’deljhan”- Moroccan chicken and Eggplant

• 1 medium eggplant

• 8-10 chicken thighs

• 3 tomatoes, cut into wedges

• ¼ c oil

• 1 tbsp. Paprika

• 1 tsp cumin

• Salt and pepper

• White pepper

• 2 garlic cloves

• 2 c. water

1. Saute the chicken in a wide pot  WITHOUT any oil, till it gets brown. Take the chicken out. 

2. Add the oil to the pot (no need to wash it), and heat. Add the eggplants and fry them till brown and soft. 

3. Add all of the ingredients and bring to a boil. Add the chicken. 

4. Lower the heat and cook for 40 minutes.

5. Garnish with chopped parsley.