3 lbs. chicken cut into large pieces 1 zucchini
2 tomatoes
1 eggplant
1 clove garlic
1 large onion
2/3 cup oil, plus oil for pan
1 sprig rosemary
2 sprigs thyme
salt
1. Preheat he oven to 400 degrees. Cut the vegetables into slices. Put the eggplant in a colander and cover with salt. Arrange the chicken in a greased pan and bake for 15 minutes.
2. Rinse and dry the eggplant, arrange them around the chicken along with the other vegetables and sprinkle with chopped garlic and sliced onion.
3. Prepare a sauce with the oil, rosemary and thyme. Then pour half of it over the vegetables. Cook for 15 minutes, then pour in the other half.
4. Cook for another 15 minutes. Serve warm.
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