Cut the chicken thighs into large pieces and put them in a bowl. Squeeze the lemon over the chicken, mix well and let marinate for a while.

Heat a splash of olive oil in a pan and add a large spoonful of concentrated tomato puree. Fry briefly until the puree gives off its red color to the oil.

Cut the eggplant into large pieces and add to the pan. Season with salt and pepper to taste. Stir-fry briefly, add a splash of water, cover the pan and simmer the eggplant over medium heat for 7-10 minutes, until the pieces are soft and deep red in color. Add a little extra olive oil or water if necessary. Remove the eggplant from the pan and set aside.

Heat some olive oil again in the same pan and add another spoonful of concentrated tomato paste. Let fry until the color soaks into the oil. Add the marinated chicken and turn up the heat. Add the chopped garlic. Stir frequently, and after about 5 minutes add the peeled tomatoes. Season to taste with salt and pepper. Simmer without a lid over medium heat until the sauce thickens.

At the end, stir a large spoonful of yogurt into the sauce and add the cooked eggplants. Mix gently and let the eggplants heat through.

Remove the pan from the heat and spread a few spoonfuls of yogurt over the dish without stirring it completely.

Top with spring onion and cilantro or leaf parsley and serve.

Tip: cooked eggplant

Make sure the eggplants are fully cooked. Then they become deliciously soft and develop their full flavor. Take your time, because half-cooked eggplants are tough and lack that soft, rich texture.

Enjoy your meal!