To Prepare the Eggplants:

Remove the stem and peel the eggplant. Cut in half lengthwise, then each half in four the other way. Sprinkle with salt and let stand 30 minutes. Wash them and slightly squeeze them by hand. Fry the slices in oil on both sides, and put a side.

To Prepare the Chicken:

Melt a soup spoon of butter in a large saucepan, and brown the chicken on all sides. Over the chicken, put the green peppers cut in 4, and the fried eggplant. Add the broth, onions cut in half, the tomato pieces and salt. Cover and cook on a low heat for 45 minutes.