Eggplant Peel, add salt and leave to drain the bitter juice. Cut into cubes. Cut the other vegetables. Chicken breasts cut into chunks, fried in sunflower oil over high heat, add the onion and sugar and fry. When the onion is tender, add tomatoes. In another court fried eggplants. After about 5 minutes, add the chicken with vegetables, soy sauce, pepper, spices and stew for another 5 minutes. Stove off, the dish sprinkle with dill and tarragon, vessel Cover and leave to absorb the flavor.