Peel and dice the aubergine and add salt. Let sit 20 minutes this will pull the bitterness out of the aubergine. Drain and lightly rinse the aubergine.

Peel and slice the carrots

Boil the chicken salt, garlic, carrots and paprika.

Add the aubergine to a pan with pepper and onions

When the chicken is done remove the skin. Shred the chicken and dispose of the bones.

Set the skin aside

Mix the chicken, carrots, and aubergine mixture.

To an oven safe deep dish add 1/3 of the crackercrumbs.

Add 1 cup of cheese

Add 1/2 aubergine mixture then 1/3 of crackercrumbs

Add rest of aubergine mixture

Top with remaining cheese and crackercrumbs.

Chop the chicken skins and add seasoned salt.

Top the casserole with the chicken skins. Add a cup of the broth you made from boiling the chicken.

Bake in oven for 30-35 minutes.