garlic clove, minced
cherry tomatoes, halved
olives, pitted and halved
1Rim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters.
2Cut onion into quarters.
3In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is lightly browned.
5Heat remaining 3 tablespoons oil in skillet.
6Brown chicken pieces on all sides over moderately high heat; drain on paper towels.
8Return chicken to skillet; add broth and marjoram.
9Bring to boiling; lower heat; cover.
10Simmer for 30 minutes, turning occasionally, until chicken is tender.
11Remove to serving platter; keep warm.
12Place eggplant mixture, tomatoes and olives in skillet.
13Cook, stirring constantly, until heated through.