Torshi Kabob

1 chicken, cut into pieces
1 large onion, chopped
3 large tomato, chopped
2 tablespoons tomato paste, heaping
1 teaspoon tumeric
1/4 teaspoon cinnamon
salt, black pepper
1 large eggplant
1/2 cup lemon juice
1/2 cup shortening
salt, black pepper

Fry the chicken, onion and tumeric together until it is beginning to brown.  Add 3 cups of water, the tomato paste, tomatoes, lemon juice, cinnamon and salt and pepper to taste.  Bring to a boil, cover, lower fire to medium and let simmer about 1 hour until tender.  While the chicken is cooking, peel and slice the eggplant lengthwise in 1″ slices.  Fry the eggplant until well browned.  When the chicken is tender, lay the eggplant on top of the pieces of chicken and simmer 20 minutes longer.  Serve with rice.   

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