Eggplant and Chicken Thighs Casserole

Ingredients

 * 3 medium eggplants
 * 1 lb/500 g tomatoes
 * 2lb/1kg 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
 * 1bay 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 1/2 inch rounds.
 * 2) Sprinkle with salt and let rest for 1 hour. Drain each slice well and dry it with a clean cloth, fry in oil, on both sides, at medium heat.
 * 3) After all eggplants have been fried, fry the thighs, and then fry the thinly sliced onions and vegetables in the remaining oil until softened.
 * 4) In a pan, arrange a layer of tomato rounds (reserve about 1/3 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.
 * 5) Repeat this procedure until everything is used up.
 * 6) The last layer must be tomatoes.
 * 7) Boil the remaining tomatoes with 2-3 tablespoons of water, strain; add some salt, dusted flour and 1/2 teaspoon sugar.
 * 8) Pour this sauce over the eggplants and then bake until almost all liquid is reduced.
 * 9) Turn onto the serving platter and serve warm with sprinkled parsley, dill and crumbled feta.