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| 1 | Eggplant (1 pound) |
| 1 gross | onion |
| 3 Esslöffel | garlic minced, fresh |
| 4 Esslöffel | olive oil divided |
| 1 | Broiler-fryer, cut up (3 1/2 pounds) |
| 1 Tasse | Canned low sodium or homemade chicken broth |
| 2 Esslöffel | Dried marjoram, crumbled |
| 1 1/2 Tasse | Cherry tomatoes halved |
| 1/2 Tasse | Pitted ripe olive halves |
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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.
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