Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it.
Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic.
Fry the eggplant in a frying pan with oil then remove. Add some more oil to the frying pan and grill the chicken until golden brown then remove from the pan as well.
Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic.
Add the whole canned tomato mashing it and stew till the color changes a little.
Add the ☆ ingredients, eggplant, chicken and white wine and bay leaf if you have and cover it with a lid and stew for 15 minutes.
Take off the lid and stew for another 5 minutes and add some salt, pepper and soy sauce. Adjust the taste as needed then it's ready! It's even better if you let it sit for a bit.