Eggplants with chicken thigh fillet

Preparation

1. Place the eggplants in water and salt, in order to reduce bitterness.
2. Heat 150 g of olive oil in a saucepan and sauté the onion.
3. Then place the chicken over the onions and sauté both sides before adding salt and pepper.
4. Drain the eggplants and place them in a pot.
5. Add the chopped tomatoes and the broth.
6. Reduce the heat, close the lid and cook for 20 minutes.
7. Turn off the heat and add the remaining olive oil and dill.
8. Leave it to rest for 10 minutes and then serve.