Eggplant and beef Stew

Eggplant Stew
Ingredients: 2 lbs of eggplants, 1 lb of tomatoes, 1 medium green pepper, 1 large onion, 1 lb of chicken breast, lemon juice, saffron, tomato paste, 1 cup of french fried onion
This stew is one of the most favorite Persian dishes. you can use Asian eggplants if you want a better taste!
1. Peel the eggplants and leave the hat on it! (It will keep its shape)
2. Cut the eggplants in half, top with salt and put them in the oven for 15 minutes. Then Flip them over to roast the other side.
3. Saute the tomatoes and chopped green peppers for 10 minutes.
4. Cook the chicken breasts with 2 cups of water and 1 chopped onion and turmeric. Do not let the chicken broth to evaporate.
5.Now mix the eggplants and sauteed  vegetables with chicken breasts.
5. Add 2 tbs of tomato paste and a bit of saffron and Cover the pan! let the mixture  boil for 20 minutes.
6. Now you should have a mixture like a soup that smells heavenly!