garlic clove, minced
cherry tomatoes, halved
olives, pitted and halved
Rim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters.
Cut onion into quarters.
In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is lightly browned.
Heat remaining 3 tablespoons oil in skillet.
Brown chicken pieces on all sides over moderately high heat; drain on paper towels.
Return chicken to skillet; add broth and marjoram.
Bring to boiling; lower heat; cover.
Simmer for 30 minutes, turning occasionally, until chicken is tender.
Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet.
Cook, stirring constantly, until heated through.