• 1 whole chicken, cut up
• 4 yellow onions, cut in half and sliced
• 2 carrots, sliced
• 1-3/4 lbs. canned aubergine (green eggplant or garden eggs), drained, or substitute chopped American eggplant
• 1/2 lb. tomato paste
• 1/4 head cabbage, chopped, optional
• 3 habanero peppers, whole (not chopped)
• 3 bay leaves
• 1-1/2 chicken bouillon cubes
• 1/4 smoked eel, cut up
• salt, to taste
• 2 cups water, or more as needed

Place cut-up chicken in a large pot and cook on high heat for about 10 minutes. Add onions, carrots and aubergines. Cook until vegetables soften. Remove aubergines, mash, and return to pot. Add remaining ingredients. Reduce heat and cook for up to 3 hours. (Or cook on high heat for about 30 minutes.) Add water to pot as needed. Serve over rice.

Notes: Add other vegetables to the pot as desired. In place of eel, substitute other smoked fish.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 317, fat 18.7g, 52% calories from fat, cholesterol 87mg, protein 22.5g, carbohydrates 15.8g, fiber 4.1g, sugar 6.9g, sodium 304mg, diet points 7.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.0, Lean meat: 2.9, Fat: 1.9, Sugar: 0.2, Very lean meat protein: 0.0

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