The joy of this dish is in its simplicity. I have always believed that if you have good quality ingredients that you don't need to do a huge amount to them to create a dish full of flavour. For me the star of this dish is the aubergine, which when salted to draw out some of the moisture, takes on a new dimension and works wonderfully well with a little heat from the chilli.
About an hour before you want to cook start by washing your aubergines before cutting into small cubes and adding into a mixing bowl. Now add a generous helping of good quality sea salt ensuring all of the aubergine is salted, leave to allow excess moisture to be drawn out.
Pre-heat the oven to 180 degrees. Whilst it is heating up trim any excess fat from the chicken thigh fillets and place on a roasting tray. Cook for 25 minutes and once done shred the meat into smaller pieces.
Cut your tomatoes into quarters, peel and finely chop the garlic, as well as the chillies (you can add more if you prefer your food really spicy) and set aside.
Drain off the excess liquid from the bowl with the aubergines in, making sure to squeeze any last drops from the aubergine itself. Add to a hot pan with the olive oil and garlic and cook for around fifteen minutes. Make sure you stir regularly to ensure the aubergine doesn’t burn, although you do want it to turn a dark brown colour. If it does get a little dry add a splash of water.
Add the tomatoes and chillies and continue to cook for another eight minutes, again stirring regularly. Towards the end, when the aubergines have gone soft add a splash of water to ensure everything is moist and that any flavour on the bottom of the pan is not lost.
Finally add in the shredded chicken thigh meat, stir thoroughly and serve.