1 eggplant peeled, sliced and salted
2 onions, chopped
1 hot chili pepper, seeded and chopped
3-4 tomatoes, peeled and chopped
ginger, one small piece, peeled and minced
1 bay leaf
2 cloves of garlic, minced
Marinate the chicken and let rest for 4 hours
Combine all ingredients into a large cooking pot.
Seal the pot (I used a pressure cooker)
Put on the tight fitting lid
Cook for 1½ hours on a low heat and then check for to see if meat is cooked, if not continue cooking until done.
Serve with Attieke or rice, Enjoy!