6 chicken cutlets (sliced into pieces)

1 large eggplant (peeled and cut into 1/4 inch thick pieces)

8 scallions (cut in half)

4 cloves of garlic (chopped)

olive oil

salt and pepper

Ingredients For Brown Sauce:

1 cup chicken stock

1 tbsp. soy sauce

1/2 tsp. sugar

1 tbsp. cornstarch


1. In a large skillet, put 2 tbsp. of olive oil and brown garlic. Add chicken and brown on each side for 2 minutes each. Remove and put chicken to the side.

2. Add 2 tbsp. of olive oil to same pan. Add eggplant. Sprinkle a pinch of salt and pepper. Stir eggplant. If dry, add another tbs. of olive oil. Add scallions. When eggplant becomes soft, add chicken back to pan. Stir. Put on a low heat.

3. In a separate pan, add all of the brown sauce ingredients. Stir continuously and bring to a boil.

4. When sauce is boiling, pour over chicken and eggplant. Stir well. Let simmer on a low heat for 5 minutes and serve.