1    Eggplant (1 pound)
1 lg Onion
3 tb Minced fresh garlic
4 tb Olive oil, divided
1    Broiler-fryer, cut up (3 1/2
-pounds)
1 c  Canned low sodium or
-homemade chicken broth
2 tb Dried marjoram, crumbled
1 1/2 c  Cherry tomatoes, halved
1/2 c  Pitted ripe olive halves

Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut
onion into quarters. In large skillet, saute eggplant, onion and garlic in
1 tablespoon hot oil until eggplant is crispy and onion is, lightly
browned. Place in a large bowl.

Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all
sides over moderately high heat; drain on paper towels. Wipe out skillet.

Return chicken to skillet; add broth and marjoram. Bring to boiling; lower
heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is
tender. Remove to serving platter; keep warm.

Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring
constantly, until heated through. Spoon over chicken.