Cut the eggplants into cubes, brush them with olive oil, and grill them in the oven until cooked.

Sauté the chicken in 1 tablespoon olive oil with all your preferred spices. Add the bell pepper, then the tomato juice, and 1/4 cup (60 ml) water. Cover and cook until almost done.

Place the rice in a pot with a bouillon cube and onion powder. Add just enough water to cover, and cook over low heat until the water is absorbed.

In a baking dish, layer the eggplant, then the drained chicken and bell pepper (without the sauce), then the rice. Pour the remaining sauce over the top.

Cover with aluminum foil and bake in the oven for 20 to 30 minutes.

Invert onto a plate to serve. Enjoy! Chef Dina