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| 4 Tasse | Peeled eggplant; cut into 1 inch cubes |
| 4 Tasse | Small red potatoes; cut into 1/8 inch slices |
| 4 | Whole carrots; sliced |
| 3 mittel | Onions; cut into fourths |
| 2 Dose | (14 1/2 oz. each) ready-to-serve clear chicken broth |
| 2/3 Tasse | parsley chopped |
| 2 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/2 Tasse | water cold |
| 2 Esslöffel | all-purpose flour |
| 6 | Boneless; skinless chicken breast halves, cut into fourths, (about 1 1/2 lbs.) |
| 1/4 Tasse | tomato paste |
| 2 Esslöffel | lemon juice |
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Notes; By Pepper Klitsch, Palmerton. The Times News, Pa
Heat oven to 350€. Mix eggplant, potatoes, carrots, onions, broth, parsley, thyme, salt, pepper and chicken in oven-proof dutch oven. Cover and bake 50 minutes. Shake cold water and flour in tightly covered container. Stir flour mixture and remaining ingredients into stew. Cover and bake about 20 minutes longer or until chicken is done and is no longer pink in the center. Serves 6.
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