Cut the breasts in dices season it with salt and pepper and cook it with a bit of oil. Do not let turn gold.

Peel and chop the aubergine, put it on a siever and salt it so it loses its bitterness. Pre-heat oven to 230°C.

Chop the red pepper and cut the onions julienne-style and cook them in a pan with oil. When the onion is translucid add the aubergine and the glass of water.

Blend the chicken and set aside. Boil the yellow peppers for 5-6 minutes. Do not cut them in any way.

Dry the peppers, remove the top part, hook your fingers inside and pull the seeds out.

Put a layer of chicken (press it gently with your finger tips) then one of of vegetables and another one fo chicken to th top.

Grease a deep glass tray with oil, put the pepper and put in the oven until cooked to your taste.