1 cup water
1 teaspoon vegetable oil
5 cloves garlic, minced
1 medium eggplant, halved and seeded
2 tablespoons cumin seeds
1 teaspoon salt
3 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves
1 medium onion, sliced
1 large tomato, seeded and diced
Place water, oil, garlic, and eggplant in a medium skillet over medium heat. Add to skillet, and saute until tender, about 20 minutes. Drain and allow to cool.
Add cumin seed, salt, oil, tomato, onion, and tomato. Stir well, cover, and simmer until tomato is tender, about 15 minutes. Remove from heat and stir in chicken.