Place the eggplant on a baking sheet, mix with a little oil and salt, and roast in the oven (or fry in oil) but roasting is much lighter.

In a pot, heat oil and add the chicken slices, stirring until they turn golden. Add lemon juice and onions until the onions soften.

Remove the pot from the heat. Arrange the potato slices over the chicken in a circular pattern, then add the roasted eggplant, rice, tomato paste, salt, and pepper.

Place the pot back on the heat and add broth or boiling water until the rice is covered. Do not stir. Let it boil, then reduce the heat to very low and cook for 30 minutes.

Once the rice is cooked, remove the pot from the heat and let it sit for 10 minutes. Place a larger tray over the pot and carefully flip the pot onto the tray, gently lifting the pot to release the mixture.