Eggplant and Chicken Thighs Caserole

• 3 medium eggplants
• 1 lb/500 g tomatoes
• 2lb/1kg chicken thighs
• 3 onions
• 3 carrots sliced round
• 3 green peppers
• 1 parsley root
• 1 celery root sliced
• 1 tablespoon mixed parsley and dill
• 1 head of garlic
• 4 tablespoons oil
• 1bay leaf
• 1 teaspoon flour
• a few whole black peppers
• 1 tablespoon oregano and thyme
• 2 tablespoons crumbled feta cheese
• salt

Wash the eggplants, remove the stem and cut into 1/2 inch rounds. Sprinkle with salt and let rest for 1 hour. Drain each slice well and dry it with a clean cloth, fry in oil, on both sides, at medium heat. After all eggplants have been fried, fry the thighs, and then fry the thinly sliced onions and vegetables in the remaining oil until softened. In a pan, arrange a layer of tomato rounds (reserve about 1/3 of the tomatoes for sauce), then a layer of fried eggplants, sprinkle with some minced garlic, then a layer of fried  thighs sprinkled with salt, oregano and thyme, then a layer of fried vegetables sprinkled with some salt. Repeat this procedure until everything is used up. The last layer must be tomatoes. Boil the remaining tomatoes with 2-3 tablespoons of water, strain; add some salt, dusted flour and 1/2 teaspoon sugar. Pour this sauce over the eggplants and then bake until almost all liquid is reduced. Turn onto the serving platter and serve warm with sprinkled parsley, dill and crumbled feta.