Eggplant chicken casserole

• 2 medium eggplant, aubergine
• 1 stick butter
• 28 oz diced tomatoes
• 2 large stalks of celery
• 1/4 tsp sage
• 1/4 tsp sweet basil
• 1/4 tsp whole leaf oregano
• 1/2 tbsp sweetner
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 tsp granulated garlic powder
• 1 tsp ground cumin
• 1/2 medium onion, chopped
• 1/2 tsp turmeric
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil, extra virgin
• 1 tsp salt
• 2 tbsp butter
• 1/4 cup paprika
• 3 lb chicken breasts, boneless, skinless
• 1/4 tsp ground cumin
• 1 1/2 cup shredded colby and monterrey jack cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup sliced black ripened olives

1. Dice the eggplant and chicken.
2. Chop the celery
3. Heat oil and butter in a pan add paprika and cumin.
4. Stir well add the chicken.
5. Get all the chicken coated and cover simmering and stirring occasionally.
6. Preheat oven 425 Fahrenheit.
7. Heat oil and butter.
8. Add turmeric, garlic, pepper, sage,basil and oregano.
9. Add onions and celery.
10. Add salt.
11. When the turn a bit soft add eggplant and tomatoes.
12. Simmer till eggplant is soft.
13. Add sweetener.
14. Mix the chicken and eggplant mixture together add parmesan cheese.
15. Put into an oven safe dish add shredded and grated cheeses.
16. Add olives on top bake 30 minutes.
17. Let sit 10 minutes serve hope you enjoy!

aubergine, butter, tomatoes, stalks of celery, sage, sweet basil, whole leaf oregano, sweetner, ground black pepper, salt, garlic, ground cumin, onion, turmeric, parmesan cheese, olive oil, salt, butter, paprika, chicken breasts, ground cumin, cheese, parmesan cheese, black ripened olives

Taken from cookpad.com/us/recipes/342563-eggplant-chicken-casserole (may not work)