Baked chicken with a Caribbean ratatouille-style vegetable sauce.

Steps

1. Place the eggplant in a colander. Sprinkle liberally with salt and let stand 1 hour.
2. Place the chicken parts in a 2-quart casserole dish and bake uncovered in a 375°F oven for 30 minutes.
3. Rinse and drain eggplant and place in a large saucepan with onion, garlic, christophene, tomato paste, tomatoes, broth, geera and sugar.
4. Season with salt and black pepper. Bring to the boil, reduce heat, cover and simmer for 10 minutes.
5. Pour the sauce over the chicken and return to the oven for 40–50 minutes.
6. Serve garnished with chopped parsley. Makes 4 servings.