First fry a chopped onion for 10 minutes in olive oil. Next, add 1 pound cubed boneless/skinless chix breast. Add 1 tspn turmeric, 1/2 tablespoon of cinnamon, touch of nutmeg and light salt, pepper. Add a little more oil and fry on medium heat for 8 minutes stirring frequently to mix the seasoning. Add enough water to submerge chix stew chunks. Cook 5 minutes on med-low, then add one small can of tomato sauce. Now let the stew cook for 20 minutes as you peel and slice eggplant, mix with some ...