Eggplant and Chicken Thighs Casserole

Ingredients

 * 3 medium eggplants
 * 1 lb / 500 g tomatoes
 * 2 lb / 1 kg chicken thighs
 * 3 onions
 * 3 carrots sliced round
 * 3 green peppers
 * 1 parsley root
 * 1 celery root sliced
 * 1 tablespoon mixed parsley and dill
 * 1 head of garlic
 * 4 tablespoons oil
 * 1 bay leaf
 * 1 teaspoon flour
 * a few whole black peppers
 * 1 tablespoon oregano and thyme
 * 2 tablespoons crumbled feta cheese
 * salt

Directions

 * 1) Wash the eggplants, remove the stem and cut into ½ inch rounds.
 * 2) Sprinkle with salt and let rest for 1 hour.
 * 3) Drain each slice well and dry it with a clean cloth, fry in oil, on both sides, at medium heat.
 * 4) After all eggplants have been fried, fry the thighs, and then fry the thinly sliced onions and vegetables in the remaining oil until softened.
 * 5) In a pan, arrange a layer of tomato rounds (reserve about ⅓ of the tomatoes for sauce), then a layer of fried eggplants, sprinkle with some minced garlic, then a layer of fried thighs sprinkled with salt, oregano and thyme, then a layer of fried vegetables sprinkled with some salt.
 * 6) Repeat this procedure until everything is used up.
 * 7) The last layer must be tomatoes.
 * 8) Boil the remaining tomatoes with 2-3 tablespoons of water, strain; add some salt, dusted flour and ½ teaspoon sugar.
 * 9) Pour this sauce over the eggplants and then bake until almost all liquid is reduced.
 * 10) Turn onto the serving platter and serve warm with sprinkled parsley, dill and crumbled feta.