*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Chicken
      1/2   ts           Salt
                         Freshly ground black pepper
    1                    Onion, finely chapped
    1                    Clove garlic, finely chopped
      1/2   c            Red or white wine
    1       sm           Eggplant
    2       ts           Salt
    3                    Tb. olive oil
    2                    Zucchini, sliced
    1                    Green pepper, cut into
    1                    Red pepper, cut into strips
    2                    Tomatoes, peeled, seeded
                         -and chopped
      1/2   lb           Boiled ham, diced
      1/2   c            Tomato sauce
    1                    Bay leaf
   Soak the clay pot in cold water for 10 minutes.  Place
   the chicken in the pot, season with salt and pepper
   and add the onion, garlic and wine. Cover and place in
   a cold oven.  Adjust the heat to 450F and cook for 40
   In the meantime, cut the eggplant into thick slices
   and then into small cubes.  Place the cubes on a wire
   cake cooking rack and sprinkle with two teaspoons
   salt.  Allow to stand undisturbed for 10 minutes to
   drain the bitter juices.
   Heat the oil and fry the eggplant until lightly
   browned.  Add the zucchini and peppers and fry until
   softened.  Add these ingredients and the tomatoes,
   ham, tomato sauce and bay leaf to the chicken in the
   pot. Cover and continue cooking for another 40 minutes.
   Makes 4 servings.
   From “Cooking in Clay” by Irena Chalmers, Potpourri
   Press, Greensboro N.C., 1974.
   Posted by Stephen Ceideberg; November 9 1992.
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