Eggplant Chicken - cooking recipe

Ingredients

1 large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on)
1 onion, cut into slivers
2 tablespoons olive oil
1 teaspoon italian seasoning
1/2 teaspoon ground cumin
4 -5 tomatoes or 14 1/2 ounces stewed diced tomatoes
3 boneless skinless chicken breasts
2 cups chicken broth

Preparation

In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.