A Harmony of Chicken, Aubergine and Tomato

• 1 approx 300 grams Chicken thigh
• 1 Eggplant - long variety
• 2 small Tomatoes
• 1 Salt
• 1 pinch Black pepper
• 1 heaped tablespoon Non-dairy margarine (or butter or margarine works)
• 1 tbsp Sake
• 2 tbsp Rice soy sauce (regular soy sauce OK)

1. Cut the chicken thighs into bite-size pieces.
2. Peel the aubergine, slice into rounds, soak in salt water to get rid of the bitterness, then pat dry.
3. Peel the tomatoes, take out the seeds and roughly chop.
4. Heat butter or margarine in a frying pan and fry the chicken skin-side down, until it is golden brown.
5. Turn the chicken over, add the aubergine and lightly fry both sides.
6. Season with salt and pepper.
7. Drizzle in the sake, add the tomatoes, 1 tablespoon of soy sauce, and mix altogether.
8. Put the lid on and steam for a few minutes on medium heat.
9. (until the meat is cooked through, the tomatoes start to melt and turns into a sauce).
10. Lastly, taste and mix in 1 tablespoon of soy sauce.
11. This is a variation of the recipe.
12. This uses chicken breast and bok choy, thickened with a katakuriko slurry.

chicken thigh, eggplant long variety, tomatoes, salt, black pepper, margarine, sake, soy sauce

Taken from cookpad.com/us/recipes/147803-a-harmony-of-chicken-aubergine-and-tomato (may not work)