Eggplant and Chicken Thighs Casserole

== Ingredients ==
* 3 medium eggplants
* 1 lb / 500 g tomatoes
* 2 lb / 1 kg chicken thighs
* 3 onions
* 3 carrots sliced round
* 3 green peppers
* 1 parsley root
* 1 celery root sliced
* 1 tablespoon mixed parsley and dill
* 1 head of garlic
* 4 tablespoons oil
* 1 bay leaf
* 1 teaspoon flour
* a few whole black peppers
* 1 tablespoon oregano and thyme
* 2 tablespoons crumbled feta cheese
* salt
== Directions ==
# Wash the eggplants, remove the stem and cut into ½ inch rounds.
# Sprinkle with salt and let rest for 1 hour.
# Drain each slice well and dry it with a clean cloth, fry in oil, on both sides, at medium heat.
# After all eggplants have been fried, fry the thighs, and then fry the thinly sliced onions and vegetables in the remaining oil until softened.
# In a pan, arrange a layer of tomato rounds (reserve about ⅓ of the tomatoes for sauce), then a layer of fried eggplants, sprinkle with some minced garlic, then a layer of fried thighs sprinkled with salt, oregano and thyme, then a layer of fried vegetables sprinkled with some salt.
# Repeat this procedure until everything is used up.
# The last layer must be tomatoes.
# Boil the remaining tomatoes with 2-3 tablespoons of water, strain; add some salt, dusted flour and ½ teaspoon sugar.
# Pour this sauce over the eggplants and then bake until almost all liquid is reduced.
# Turn onto the serving platter and serve warm with sprinkled parsley, dill and crumbled feta.
Category:Moldovan Meat Dishes
Category:Celeriac Recipes
Category:Chicken Recipes
Category:Eggplant Recipes
Category:Feta Recipes
Category:Green bell pepper Recipes
Category:Oregano Recipes
Category:Parsley root Recipes
Category:Tomato Recipes
Category:Carrot Recipes