Chicken Alla Melanzana

Chicken Alla Melanzana:

Ingredients

          3 Tbsp                             butter or margarine

          1                           frying chicken (about 3 lbs), cut up

                                      Salt and pepper

          1                           medium eggplant

                                      Flour

                                      Vegetable oil

          1                           onion, diced

          1                           clove garlic, crushed and minced

          1 cup                    water

          1                           chicken bouillon cube

          1/3 cup                 dry red wine

          1/4                       cup sliced stuffed green olives

          2                           pimientos cut in strips

          Instructions

1. Melt butter, in large heavy skillet. Add chicken and sauté until golden brown on all sides.

2. Season with salt and pepper. Cover, and simmer 45 minutes, or until tender.

            3. Meanwhile, peel, and slice eggplant about 1/2 inch thick Season with salt, dip in flour, and    brown in oil until tender.

4. Remove chicken, and put in a shallow baking dish. Add onion and garlic, to drippings in pan; brown about 5 minutes.

5. Stir in 2 Tbsp. of flour, to make roux, add water, bouillon cube, and whine. Bring to a boil, and cook until thickened    stirring. Pour sauce over chicken.

6. Sprinkle chicken with half of olives and pimiento; cover with fried eggplant and remaining olives and pimiento. Bake in hot oven (400 F.), 25 minutes or until thoroughly heated. Serves 4.