2slice egglplant and chop onions. Soak sun dried tomatoes in warm broth unitl soft and chop.
3rub lemon juice on eggplant slices, sprinkle with salt and brush with 3/4 of the olive oil. roast eggplant in a heated 375 degree oven for 15-20 minutes or until eggplant is golden brown
4meanwhile, in a large heated skillet, add sun dried tomamtoes, remaining evoo and saute onion until soft. add ground chicken, herbs, red pepper and salt. cook chicken for 10-12 minutes or until chicken is cooked thoroughly
5add wine, chicken broth and tomatoes. bring to a boil. reduce heat and simmer for 30 minutes
6Build your layers: On a warm plate put a slice of eggplant followed by cheese, ragout, cheese, another slice of eggplant, ragout, top with cheese and garnish with chives