A traditional dish from the Levantine cuisine, the status of eggplant the components 1 and a half kilograms of eggplant frying oil 500 grams of chicken breast 2 tablespoons of oil 1 large onion 1 cup bell pepper Half a teaspoon of salt Half a teaspoon of black pepper A quarter teaspoon of cumin A quarter teaspoon of cinnamon 1 teaspoon of crushed garlic 1 tablespoon of tomato paste 3 peeled and chopped tomatoes A quarter cup of water 1 and a half tablespoons of tomato paste Salt and black pepper Half a teaspoon of thyme Half a teaspoon of sugar 1 cup hot water Notes Fry the eggplant in the oil over medium heat until it turns golden We enter the tray, after filling, into the oven, at 190 degrees, for 25 minutes
